Books & Baking – Kiss My Cupcake

Hi, lovelies! I read the cutest book that was filled with cupcakes and I knew I just had to try one of them out. I flipped through the book to find all the options where the cupcakes were actually described from the cupcake to the frosting and I came up with five options. Then I showed my partner the options and he chose the ones that I made. So, here are my cupcakes from Kiss My Cupcake by Helena Hunting.

Book: Kiss My Cupcake by Helena Hunting

Read my full review here!

This is a romance novel that follows Blaire and Ronan, two business owners that are next to one another. They start off as rivals but decide to team up and host events when a bigger threat comes onto their street. It was a funny and fun story about two bars that are very different but both interesting. I enjoyed it. There were fun pranks, delicious sounding cupcakes, creative events, and a romance I could root for.

“You may have started the war, but I’ll be the one taking you down, one sweet treat at a time.”

“But I think I’d rather have someone to miss than never have the opportunity to witness that kind of devotion.”

Baking: Lemon Drop Cupcakes

Find the full recipe here!

I was torn between the death by chocolate cupcakes and the lemon drop, but my husband asked for the lemon drop ones. So, that’s what I attempted.

“The lemon drop cupcake is a featured special today if you’d like to give it a try.”
“Hmm. Is it sour?” The like you is clearly intimated, though unspoken.
“It has some pucker power, if that’s what you mean. It’s a good balance of sweet and tart.”

Cupcake Ingredients
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 tsp vanilla extract
zest of one lemon
1 tbsp lemon juice
1/4 cup sour cream
3/4 cup milk
1 1/2 cups lemon curd
lemon-cream frosting

Lemon Curd Ingredients
1/3 cup sugar
1/3 cup lemon juice
2 tsp lemon zest
2 eggs, room temperature
1/4 cup butter, room temperature

Lemon-Cream Frosting
8 oz. cream cheese frosting, room temperature
1 cup bakers sugar
1/8 tsp salt
1 tsp vanilla extract
1/2 cup lemon curd
1 1/2 cup heavy whipping cream

Cupcake Instructions
Preheat oven to 350 degrees then line muffin tin with paper liners.
Mix flour, baking powder, baking soda, and salt in a medium bowl.
With an electric mixer, cream butter until smooth. Add in sugar and beat until fluffy. Add eggs, one at a time, on medium/low. Add vanilla, lemon juice, and lemon zest.
With mixer on low, add 1/3 of the flour mix, then half of the milk, and all the sour cream. Add the next 1/3 of the flour mix and the rest of the milk, then the rest of the flour mix. Mix until just combined.
Divide the batter into the cupcake tin (about 1/3 cup in each). Bake at 350 for 20 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before moving to a cooling rack. Let them completely cool before decorating.

Lemon Curd Instructions
In a small sauce pan, combine sugar, lemon juice, lemon zest, and eggs. Add the butter and cook over low heat. Stir continuously until the first bubble appears and the curd is thick enough to hold the marks of the whisk, about 6 minutes.
Strain lemon curd through a fine mesh strainer if you don’t want lemon zest in the curd. Transfer to a bowl, cover with plastic wrap, and refrigerate until cold.

Frosting Instructions
With an electric mixer, cream the cream cheese, sugar, salt, and vanilla. Add the lemon curd and mix until fully incorporated.
In a separate bowl, beat the heavy cream until stiff peaks form. Then fold the whipped cream into the cream cheese mixture.

Assembly Instructions
Once cupcakes are fully cooled, scoop small hole out of each cupcake (the recipe said to use a melon baller, but I just used a knife to cut a bit of the top out). Fill each hole with a scoop of lemon curd. Frost cupcakes (the recipe says to use a pastry bag with all the fancy tips, but I used a small ziplock bag and cut a small hole in the corner). Refrigerate cupcakes until ready to serve.

And here’s a better picture of my final product. I really liked these. They were, as Blaire said, the perfect combination of sweet and bitter. I think the frosting was absolute perfection and the curd was delicious, but there was something about the actual cupcake was a little bit too bitter. I think I zested a bit too much of the lemon. But I would definitely make these again and I highly recommend you make them too if you think you’ll like them. They were pretty easy to make too. I made these yesterday and they’re already gone, so definitely a hit in my house. Let me know if you try to make these!

Keep on reading lovelies, Amanda.

Books & Baking – What I Like About You

Hey, lovelies! Today on Books & Baking we will be talking about a 2020 release that I purchased specifically for this blog feature. The preorder incentive was a bookmark and (drumroll) a recipe card! So, obviously I couldn’t resist. I also used this recipe for my daughter’s birthday. I was planning to make cupcakes for her birthday anyway, so two birds, one stone and all that. This round of Books & Baking will focus on What I Like About You by Marisa Kanter.

Book: What I Like About You by Marisa Kanter

Read my full review here!

This book was full of sweetness (get it? Because of the cupcakes?), but it also dealt with grief and the struggle of having an online identity that’s different from your in person one. I really enjoyed that this book was focused around book blogging. There were a few things I disagreed with, but overall I liked the main characters point of view on what it means to be a book blogger, and a well known one online. The only thing I didn’t like was the secret keeping trope, but I didn’t totally hate it in this instance. I understood why Halle didn’t want to share her online persona with someone she now knew in both worlds. Overall, I enjoyed this story and it’s characters.

“That’s the problem with words. In my head, words are magic. My thoughts are eloquent and fierce. On the page, words are music. In the clicks of my keyboard, in the scratches of pencil meeting paper. In the beauty of the eraser, of the backspace key. On the page, the words in my head sing and dance with the precision of diction and the intricacies of rhythm. Out loud? Words are the worst.” 

“It’s knowing the world might be a trash fire, but it’s less trash when there are people to help navigate the darkness. Friendship is messy. Hard. Infuriating. Awesome. Fragile. Durable. Impossible. Worth it. Always worth it.”

Baking: Lemon Raspberry Cupcakes

Above is the wonderful recipe card that I got as my preorder incentive. I love books with food in them and this one was stuffed full of cupcakes and baking. It made me want to bake some cupcakes and eat them while I was reading. This recipe was pretty easy. Though, I’d never zested a lemon before, so that was interesting. The mixing everything together was the easy part, everything after putting them in the oven was hard.

Honestly, I’m not sure what I did wrong, but they did not come out how I expected them to at all. The cupcakes were basically ruined in my attempts to get them out of my pan. I never use the cupcake liners, but I think I should have. I also think I should have baked them a little bit longer, but I almost always overbake things and I didn’t want to do that with these. I also had issues with the frosting. It wasn’t very frosting like. I was expecting it to be thicker, like frostings I have made in the past. I’m not even sure if it was supposed to be thicker, but it definitely didn’t stay where I wanted it to. Despite all of these issues, they still tasted delicious. The combination of lemon in the cupcake and the raspberry in the frosting was weird but so delicious. So, they look terrible but they taste really good and the taste is all I really care about. Do these sound like something you would try? Leave a comment and let me know!

Keep on reading lovelies, Amanda.