Lemon Cupcakes

Occasionally, I do make cupcakes that aren't from Martha. Often I don't have the ingredients on hand that she wants me to use, or I think she's doing something the hard way. I usually turn to the internet for recipes at that point, and found one I liked from Better Homes and Gardens.

Yet these cupcakes almost didn't happen. I was making them to bring to a friends house a couple weeks ago, when the weather was REALLY hot, so I decided to make them the night before, since running the oven in the middle of the day didn't seem like it would be the best idea. It was 9:30 pm, and I had the batter all mixed, the oven preheated - and the power went out. I put the batter in the fridge, hoping it would come back on, and 13 hours later, when it finally did, that batter was yucky. Thankfully I still had enough of all the ingredients on hand to make another batch. That's one of the things that I like so much about baking - you can take a common set of ingredients, and combine them (with the addition of a few other things unique to each recipe) and make so much! I always have those basics on hand, and since I love lemons more than the Pope loves Jesus, I had plenty of those too. So the cupcakes happened, and they were yummy.

I used a melon baller to take out little pieces from the middle, and filled those with lemon curd, then added the cream cheese frosting.

They would've looked cuter with some yellow sprinkles on the top, but I didn't have any on hand. They were quite good though, nevertheless.