they're in trouble going forward
May. 10th, 2026 06:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
musesfoolYesterday, I made both these and these lemon cupcakes. I did both with a whisk and I liked that they didn't require the stand mixer.
The first ones were quite different than a typical lemon cupcake recipe - they had ricotta and honey in them, and I used this fancy lemon honey I had and I think that was a mistake. The cupcakes domed brilliantly, but had a weird aftertaste I did not like and the only thing I can think that could cause it was that honey. I otherwise used sour cream instead of creme fraiche, and olive oil for vegetable oil, but neither of those things should have caused the weird aftertaste. So maybe I'll eventually work my way back to that recipe (chosen because I have ricotta in my fridge that needs using up) and use clover honey and see how they are.
I think the second recipe is going to be my go-to for lemon for now. The batter is a super weird texture - it looked like curdled custard, or maybe bad cafeteria scrambled eggs - but the cupcakes are moist and lemony, though I guess the real test will be how they taste tomorrow, since if I'm taking them to work, I'll bake them on Sunday and bring them to the office on Tuesday, so they have to be good for that long. I made this strawberry cream cheese frosting this afternoon, but it wasn't stiff enough to pipe (not a euphemism) since I only used 2 cups of powdered sugar (and still think it is pretty sweet), so I just dipped the cupcakes into it. (I also did not make strawberry puree, I used 3 tbsps of seedless strawberry jam instead.) The tang of the cream cheese goes well with lemon and also helps cut through the sweetness of the frosting, so it worked pretty well, I thought. Next week, though, I plan to make strawberry Swiss meringue buttercream, which is much less sweet. We'll see how it goes.
I also tried to make homemade bbq sauce but I did not like how it tasted at all, so I didn't use it. Next time maybe I will try something that has no tomato base at all. Regardless, I cooked both racks of ribs and they were delicious and I will be eating ribs all week. I also made my own cole slaw dressing again, and this time I liked it better because I added onion and garlic powder - it is mind-boggling to me that the recipe doesn't include that and the first time around I just let it go but come on. Season your food!
So this weekend was delicious but so fucking messy - I ended up with egg yolk, bbq sauce, frosting, lemonade, and hot pork juice (not a euphemism!!! the ribs cook for 3 hours wrapped in foil and then for the last hour you take the foil off and it is a precarious situation!) on my shirt, but not all at the same time, thankfully.
*
The first ones were quite different than a typical lemon cupcake recipe - they had ricotta and honey in them, and I used this fancy lemon honey I had and I think that was a mistake. The cupcakes domed brilliantly, but had a weird aftertaste I did not like and the only thing I can think that could cause it was that honey. I otherwise used sour cream instead of creme fraiche, and olive oil for vegetable oil, but neither of those things should have caused the weird aftertaste. So maybe I'll eventually work my way back to that recipe (chosen because I have ricotta in my fridge that needs using up) and use clover honey and see how they are.
I think the second recipe is going to be my go-to for lemon for now. The batter is a super weird texture - it looked like curdled custard, or maybe bad cafeteria scrambled eggs - but the cupcakes are moist and lemony, though I guess the real test will be how they taste tomorrow, since if I'm taking them to work, I'll bake them on Sunday and bring them to the office on Tuesday, so they have to be good for that long. I made this strawberry cream cheese frosting this afternoon, but it wasn't stiff enough to pipe (not a euphemism) since I only used 2 cups of powdered sugar (and still think it is pretty sweet), so I just dipped the cupcakes into it. (I also did not make strawberry puree, I used 3 tbsps of seedless strawberry jam instead.) The tang of the cream cheese goes well with lemon and also helps cut through the sweetness of the frosting, so it worked pretty well, I thought. Next week, though, I plan to make strawberry Swiss meringue buttercream, which is much less sweet. We'll see how it goes.
I also tried to make homemade bbq sauce but I did not like how it tasted at all, so I didn't use it. Next time maybe I will try something that has no tomato base at all. Regardless, I cooked both racks of ribs and they were delicious and I will be eating ribs all week. I also made my own cole slaw dressing again, and this time I liked it better because I added onion and garlic powder - it is mind-boggling to me that the recipe doesn't include that and the first time around I just let it go but come on. Season your food!
So this weekend was delicious but so fucking messy - I ended up with egg yolk, bbq sauce, frosting, lemonade, and hot pork juice (not a euphemism!!! the ribs cook for 3 hours wrapped in foil and then for the last hour you take the foil off and it is a precarious situation!) on my shirt, but not all at the same time, thankfully.
*
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