Sweet and lemony like the liqueur, these pretty little cupcakes were made to herald the (very late) arrival of (almost) spring weather, and for Tuesdays with Dorie as the group continues to bake its way through Dorie Greenspan's latest book, Baking Chez Moi.
The cupcake batter was a variation of a French yogurt cake, took only minutes to mix together by hand and baked up with perfect, domed tops and a moist, light crumb. I made eight regular sized and eight mini cupcakes which baked in 18 and 10 minutes respectively.
The American-style butter and icing sugar frosting - one I was surprised to see in this book - was, as expected, very sweet and applied "French-style" was double what was needed. I tripled the
lemon juice in the buttercream to introduce the tartness of the fruit
into the dessert; the optional lemon marmalade or even a lemon curd filling would also have been a good
Lemon cakes are among my favourites and I enjoyed this easy recipe; I would make it again but with a different buttercream. Visit here to see the rest of the group's lovely little cakes.