I like to involve the kids in my baking projects, and since we are spending a couple of weeks at Grandma's house, today's Martha Stewart Cupcake Club assignment provided another perfect opportunity for them to participate.
Here they are, mixing away!
All I can say to this is, "Martha, Martha, Martha!"
Do we really need all these bowls?
I must confess, I'm a bit of a lazy one-bowl baker. I'm not yet convinced that whipping the egg whites into soft peaks improves the batter. For the sake of self-improvement, however, today I stuck with the program. I'm also usually cavalier in my fat-free, low-fat substitutions, but today, once again, I put aside my non-conformist ways and precisely followed the recipe!
As precisely as one can, that is, with lots and lots of help!
Everyone wanted a turn at squeezing the lemons!
Which wasn't as easy as it appeared!
Here's the fluffy batter. We made 12 standard-sized cupcakes and 24 minis.
Here's my sink full of pain and suffering for separating out the ingredients!
The cupcakes sliced easily as the recipe promised, making it easy to fill with jam.
I was so excited to use the Hand Picked Strawberry Jam we made earlier this week!
The lemon in the cupcakes was subtle, so we tried some of the mini cupcakes with a lemon glaze.
And I always seem to have leftover cream cheese frosting in the fridge.
These were yummy, too!
Thanks to Jenny at Give Cupcakes for this month's selection!
COMING AUGUST 15th: Rhubarb Cupcakes With Whipped Cream!