Lemon and Chocolate for Breakfast
Well, this morning I did an experiment. It began with zesting some lemons from the garden, and rapidly got into the business of mixing cupcake batter (recipe here – big on the lemon zest this time, and some of the juice), to make cupcakes… then melting chocolate (7 oz), pouring it over whipped butter (1 cup!), folding in some confectioner’s sugar (three cups or so), and a few drops of vanilla essence…. to make a chocolate frosting. More photos below, which you can click for larger views.
This (and my dutiful munching on tester cakes that ensued this morning) was all in aid of a nice test of a lemon cake plus chocolate question raised earlier. You will recall from an earlier post that author Aimee Bender‘s reading at Skylight of her new[…] Click to continue reading this post
