The weather in our neck of the woods have been on an uphill and downhill curve; high temperatures coupled with hailstorms have managed to keep the temperatures at a sensible level. Longer and brighter days add to the skip in the step. And I seem to be getting my mojo back; touch wood! After being inactive for almost a couple of months, it’s nice to be able to devote more tie on this blog. I have a lot to catch up on , not only her, but with all of you wonderful readers and fellow bloggers too .Hopefully, I’ll soon be able to catch up on all of your lovely posts.
Coming back to today’s post, as promised, I am back with the second part of the last video. In the first part, I had demonstrated the recipe for these moist lemon and almond cupcakes. In this part, they have been decorated with some lemon buttercream. I used 2C of icing sugar beaten with 125gms of very soft butter and a couple of tblsp of freshly squeezed lemon juice.If you want to colour the icing, use some gel paste colours instead of liquid food colouring as the latter affects the consistency of the icing.
While going through the video, please note that in the second icing technique, you will not see me piping the leaves. To my dismay, the camera was not in recording mode when I was doing that part and I realised it only when it was too late. Well, well, the hazards of doing everything myself, I guess.
There have been so many debates about the longevity of the cupcake, critics mentioning that it is just a passing fad ; but as far as I am concerned, the cupcakes are welcome to grace my table any day.
So, here’s how I decorated the lemon and almond cupcakes; enjoy!
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