What’s the happiest day of the year? The beginning of Daylight Savings Time, of course! I’m always looking for something to celebrate and more light, more sunshine and more time to have fun outdoors sounds like a pretty good reason to me! Another thing that makes me happy is cupcakes! I love cupcakes! When I see a cupcake, I immediately think fun, laughter and lots of family and friends to share them with! These cupcakes are an explosion of flavor with a lemony surprise in the center, frosted with a zingy, herbaceous buttercream. I love chocolate but I’d pick these cupcakes anytime over chocolate and that speaks volumes. They are springtime, they are happiness, they are a celebration on their own! They are outrageously fantastic!
It’s not just Daylight Savings Time and cupcakes that have me smiling and feeling good. My Godson Kyle has just enlisted in the Army and is going to serve his country. Wow! He hit a milestone when he became an Eagle Scout. Now he is taking another big step. Kyle has given this decision a lot of thought, but it still takes courage. After boot camp, he will head out to Fort Sam Houston for 16 weeks of medic AIT (Advanced Individual Training). I know Kyle will serve our country proudly and with distinction. I have always been so proud of him but I couldn’t be more proud of him than I am right now. I shared these words with him when he graduated from high school but I wanted to say it one more time. “Be all that you can be!”
Kyle,
From the time you were little, I knew that you were a very special person. You have the qualities of a leader, someone that people look up to and trust. Your strong character, compassion for others and your sense of what is good will take you far. I have said this to you many times but today as you embark on this next chapter of your life, I hope you will take time to consider these things about yourself as you make your way through life. I am so proud to be your Godmother and friend. Here is a poem that I read often, especially when life takes those turns that take me off my path. I hope you find inspiration for a life time in this.
Always know I love you,
A Creed to Live By
Don’t undermine your worth by comparing yourself to others. It is because we are different that each of us is special.
Don’t set your goals by what other people deem important. Only you know what is best for you.
Don’t take for granted the things closest to your heart. Cling to them as you would your life, for without them life is meaningless.
Don’t let life slip through your fingers by living in the past or for the future. By living your life one day at a time, you live up all the days of your life.
Don’t give up when you still have something left to give, nothing is really over . . . till the moment you stop trying. Don’t be afraid to admit that you are less than perfect. It is this fragile thread that binds us together.
Don’t be afraid to encounter risks. It is by taking chances that we learn to be brave.
Don’t shut love out of your life by saying it’s impossible to find. The quickest way to receive love is to give love; the fastest way to lose love is to hold it too tightly; and the best way to keep love is to give it wings.
Don’t dismiss your dreams. To be without dreams is to be without hope; to be without hope is to be without purpose.
Don’t run through life so fast you forget not only where you’ve been, but where you are going.
Life is not a race, but a journey to be savored every step of the way.
Bring on the cupcakes! It’s time to celebrate! Kyle, these cupcakes are for you!
For the lemon curd: Whisk together the eggs, lemon zest, lemon juice, sugar and salt in a medium saucepan.
Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The lemon curd will thicken at about 170 degrees F, or just below simmer.
Remove from the heat and strain the curd through a fine mesh strainer to remove any lumps. No bits of cooked egg, egg membrane or zest. Just silky lemon curd! No crud just curd 🙂
Add the butter, one tablespoon at a time, stirring until smooth.
Press plastic wrap directly on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator for minimum of 1 hour or up to overnight. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Lemon Basil Buttercream
Place the butter in a large mixing bowl. Add 2 cups of the powdered sugar and the lemon juice. Beat until smooth and creamy on medium speed, about 3 to 5 minutes.
Gradually add the remaining sugar, 1 cup, checking consistency. Then add a 1/4 cup, beating well after each addition (about 2 minutes), until the icing is thick enough to be a good piping/spreading consistency. Add the last 1/4 cup of sugar if needed.
Add the chopped basil and lemon zest and stir in until evenly incorporated. Use and store the frosting at room temperature because the frosting will set if chilled. The frosting can be stored in an airtight container for up to 3 days.
Cupcakes
To fill: Cut out a small bit of the top and center of the cupcake with a pairing knife. The hole should be about the size of a dime and about half way into center.
Fill each cavity with about 1/2 – 1 tablespoon of lemon curd. ** 1/2 to 2/3 cup lemon curd to fill cupcakes.
Now frost cupcakes: Fill piping bag with frosting and pipe onto cupcakes or frost in a swirling motion with a knife.
- 3 large eggs
- 2 lemons, zested and juiced
- 3/4 cup sugar
- 1/4 cup lemon juice (2 lemons)
- 1/8 teaspoon kosher salt
- 4 tablespoons unsalted butter (1/2 stick), room temperature
- Whisk together the eggs, lemon zest, lemon juice, sugar and salt in a medium saucepan.
- Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The lemon curd will thicken at about 170 degrees F, or just below simmer.
- Remove from the heat and strain the curd through a fine mesh strainer to remove any lumps. No bits of cooked egg, egg membrane or zest. Just silky lemon curd!
- Add the butter, one tablespoon at a time, stirring until smooth.
- Press plastic wrap directly on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator for minimum of 1 hour or up to overnight. The curd will thicken further as it cools.
- Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
- 1 cup (2 sticks) butter, at room temperature
- 3 - 3 1/2 cups powdered sugar
- 1/4 cup fresh lemon juice (about 1/2 of a large juicy lemon)
- 1 heaping tablespoon lemon zest (about 1 lemon)
- 1 – 2 tablespoons finely chopped fresh basil
- Place the butter in a large mixing bowl. Add 2 cups of the powdered sugar and the lemon juice. Beat until smooth and creamy on medium speed, about 3 to 5 minutes.
- Gradually add the remaining sugar, 1 cup, checking consistency. Then add a 1/4 cup, beating well after each addition (about 2 minutes), until the icing is thick enough to be a good piping/spreading consistency. Add the last 1/4 cup of sugar if needed.
- Add the chopped basil and lemon zest and stir in until evenly incorporated.
- Use and store the frosting at room temperature because the frosting will set if chilled. The frosting can be stored in an airtight container for up to 3 days.
- Makes enough frosting for 24 cupcakes
