I’m so excited about this month’s Improv Challenge, hosted by the wonderful Kristan over at Frugal Antics of a Harried Homemaker. Haven’t heard about the Improv Challenge? Each month, participants are assigned two ingredients to pair together to create a fun, new recipe. I was so relieved to find that this month’s ingredients included lemon and sour cream—after gorging myself on chocolate for the last month, I needed to bake something a little lighter.
The lemon cream cupcakes on their own are actually light enough to serve as a breakfast muffin–they’d pair nicely with some fresh fruit or a mug of steaming hot coffee.
Of course, I had to add frosting to these, because that’s just what I do. I have a sugar addiction, what can I say?
This frosting is a total departure from my stand-by buttercream. But holy cannoli guys, this stuff is amazing. I almost ran out of frosting for the tops of my cupcakes because I’d “sampled” so much in between piping my cakes. The pink color comes only from the fresh raspberries – you can’t beat that with artificial coloring.
Doodle declared these “out of this world” and I have to say–I agree.
Looking at these colors makes me ready for spring–what about you?
Be sure to check out the rest of this month’s participants!