I have two friends with babies turning one year old this weekend and I got to make cupcakes and mini cakes for both of them! Yesterday was a full day of baking and decorating but I was pleased with how everything turned out. Happy birthday Kayde and Noble!
I also made cupcakes for this birthday party but I didn’t get a picture of them with the toppers in them. The finished toppers looked like the ones on the cake.
Kayde is also turning one this weekend and her mom was doing an adorable “mini” themed birthday party where every thing was miniature, including miniature cupcakes and a tiny 6 inch cake!
For the lemon icing, I made homemade Lemon Curd and mixed it with lemon buttercream. It was light and refreshing! It made me dream of summer and a good home made lemonade!
I’d encourage you to give home made lemon curd a try if you are a lemon lover, like me. It’s much less expensive than buying it at the store.
Lemon Curd (from Betty Crocker’s Cookbook)
1 c. sugar
1 T. finely shredded lemon peel (gently packed)
1 c. lemon juice (from about 4-5 large lemons)
3 T. firm butter, cut up
3 large eggs, slightly beaten
Mix sugar, lemon peel, and lemon juice in a heavy 1 1/2 quart sauce pan with a wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil.) Immediately pour into a 1 pint container. Store covered in refrigerator up to 2 months.
Note: I usually strain it using a fine mesh strainer before putting it in the container (to strain out any lumps.) Then I cover the surface with plastic wrap (while still hot) to prevent a skin from forming.