Strawberries, Lemon Curd and Cream Cheese Frosting on Lemon Cupcakes
I had baked a Lemon pound cake, with a lemon drizzle last week. But I had burnt the top - yes I keep reminding myself that I need to reduce the temperature on the instructions; but sadly I had forgotten to. The insides were delicious, so I had repeated the recipe, but made cupcakes instead.
I think that it's important that my cupcakes strive to be Instagram or Pinterest worthy (lols) hence I have been researching, looking out for ways to up the ante.
This is what I had created yesterday afternoon -
I have noticed several things through research - keep piling on layers of edible decoration onto the cupcake, till it's just too tall/ heavy.
Here's what I had piled onto my lemon cupcakes
- Cream cheese frosting - recipe here
- Lemon curd
- Fresh strawberries
- Oregano (purely because I had them in the house, I suppose rosemary would be more palatable)
- Silver sprinkles
I don't suppose they looked to bad at all. Let's get them OTT the next time round.
We have the AC on all the time at home, hence leaving them out on a cake stand overnight, in the living room when we are asleep helped me understand how my cupcakes (mainly the frosting, really) would hold up in Hong Kong's heat.
They did not quite lose their shape, but did not look the best. Hence, I think that it's best to keep our cupcakes with frosting in the refrigerator if they are not to be consumed within 1 hour.
Nevertheless I had a good time baking and decorating this new flavour, and the bf said that he liked them :)