Ad-meyer-ing Cupcakes

Rob has been at me to make him a lemon cupcake the past few weeks, and after coming across some meyer lemons at the farmer's market and with a potluck coming up at work, I figured why not knock out two birds with one stone?

This is another recipe from Cupcake Bakeshop. Sure I could innovate something new, but I was limited on time and really, my brain was way to fixated on already figuring out the next cupcake I was planning on inventing in the lab this weekend. I've got to say this cupcake went fast and was very popular. The whole thing is insanely tasty and filling. One cake will do the job perfectly.

I was left with a lot of cupcake guts and LOTS of curd left over, which has already been utilized for fruit, bagels, and vanilla ice cream. I might make some more for the purpose of canning it once I learn to can! Meyer lemons were uber-shibby in this, and I would like to try blood oranges next round of this cupcake for that super tart taste and the deep red color.

This cupcake has a bonus in that, while it is a bit labor intensive, the surprise on people's faces is worth it. This cupcake is what food should be - surprising and interactive. The pop of the lemon curd in the middle is a surprise for those biting into as they probably expect a lemon cake, not creamy lemony goodness sticking to the corners of your mouth. It plays with you. Excites you. The lemon seduces each and every bite, and the frosting and cake give you a hearty "Damn this is tasty," attitude.

Next time I might reduce the egg, flour, and vanilla a bit to lessen the density and vanilla-ness of it (I never thought I would say that). Overall, the recipe is easy and forgiving to simple mistakes.

Another cupcake premiers next week. If you want a sneak peak, then just think curry.