Thursday, May 20, 2010

Thankful Thursday & Poppy-Seed Lemon Cupcakes


5:30pm is my new favorite time of the day.

It used to be my worst. Occupying two hyper kids in a hot house, waiting hungrily for papa to arrive home from his hour-long commute, and sitting down to a 6:30 supper. That doesn't leave much family time before baths and bed.

Then we moved to a place with a huge yard and a forest to call our own--all within ten minutes of Danny's work. And I invested in a MacBook.
Both of those actions were enough to greatly improve my daily life.


Now it's 5:30 in the afternoon, and I'm sitting on my shady back deck with a chilled glass of Reisling. I'm typing away at two or three upcoming posts, tweeting occasionally, and watching the boys blow bubbles while barefoot on the grass. A fragrant paella is on the stove and Danny will be home in minutes. We'll have supper at a normal hour, then take a stroll down to the water.

We're at a good place right now. I'm not trying to project a false impression or brag that my life is perfect (OhBoyNo); I'm just taking a step back to look at the big picture and appreciate what I've got. It's good to count your blessings once in a while.

OK, let's talk cupcakes.

Remember this cake? You'll be happy to know it makes some pretty decent cupcakes.

To make these light, summery and highly memorable cupcakes, start with one recipe of Poppy-Seed Lemon Butter Cake and bake into 24 cupcakes.

Glaze while still warm with the tart frosting below and try to share a few, OK?

Puckery Lemon Frosting

  • 2 Tablespoons unsalted butter, melted and cooled
  • juice of 1 lemon
  • icing sugar to desired consistency

In a small bowl, whisk melted butter and lemon juice until smooth and light. Stir in icing sugar until mixture is thick, but still drops from the whisk when lifted.

Add more lemon juice if frosting is too thick.

To frost: turn cupcake upside down and dip into frosting. Invert immediately and place on a tray or rack to set. Garnish with as sprig of fresh thyme if desired.

Best enjoyed the same day they are made.

(Apologies for the poor photo, but truth be told, I was on my way out the door with a kid on each hip.)

11 comments:

Lydia (The Perfect Pantry) said...

I've loved lemon and poppy seeds together for years, ever since the Silver Palate cookbook came out with a recipe for lemon poppyseed cake.

Bellini Valli said...

It is good to sit on your deck with a glass of wine and some puckery cupcakes and reflect on how wonderful life is Aimee.

Melissa said...

What a perfect evening! I love lemon anything-so I'll be trying these soon!

Blessed Rain said...

Love the photos and your new home! Would love a yard like that!

Anh said...

You remind me to try this combo very very soon...

Love this post, Aimee. You bring such a warmth to my day.

Jennifer Jo said...

That's a fabulous back yard! I'm jealous of all the trees...

Lynn H said...

I like the picture. It makes me wistful for the North country, especially now when FL is just starting to be so breathlessly hot :)

Question: Where do you buy poppyseeds?

Natalie said...

Ha today is just a poppyseed kind of day, I've seen them on several blogs and I posted a poppyseed bread recipe today!

Must try your version sometime :)

Have a great weekend!

Ingrid said...

Both the cupcakes and life sounds pretty darn good right now!
~ingrid

Kate said...

It sounds idyllic! Can I move in?

Redpath said...

I am insanely jealous of your 5:30 moment. Your boys are adorable; I hope you are all enjoying the beautiful spring upon us.

I found your blog while browsing Canadian baking blogs; we are building an online Canadian baking forum of sweetness and would appreciate you sharing your treats and recipes.

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