This past weekend I finally replaced my old cake stand (I dropped it during our move and watched it shatter into a million pieces). I found this seafoam green one in Venice and felt required to fill it up with bright treats as soon as possible. Since lemons play a pretty big role in most of the fruit-based desserts that I bake (as seen here, here and here), I knew I had to make Martha Stewart's Lemon Meringue Cupcakes. They were even better than I had imagined, and I was seriously impressed with the combination of the moist cake, tart lemon curd and fluffy meringue.
"Corn on the Cob" Cupcakes
I have a weird obsession with desserts disguised as savory food. I first made these brownie "burgers" for Superbowl Sunday last year and have been experimenting with similar projects ever since. I'd first admired these "corn on the cob" cupcakes a while back on Martha Stewart, ...read more