This past weekend, I was having company over, and I realized I didn’t have much time to make dessert. Knowing that my reputation was at stake, I had to come up with something unique, delicious….and quick.
I had just recently made a batch of lemon whipped cream (to use as a topping for a cocktail – which is another post unto itself), and I had a lot of it leftover. Great – I had the topping, but now what do I put it on? I could make another Key Lime Pie… I had all the ingredients for it still on-hand…but I wanted something else. Something light and lovely. Lemon Sponge Cake. In cupcake form. Genius.
Now ultimately, I would have loved to dust the top with the zest of a real lemon, however I only had fresh limes. So in keeping with the them, I decided to use the next best thing – yellow sanding sugar.
Anyway, I have to say, the lemon whipped cream was really the superstar of this dessert. So, here’s the recipe – it’s the perfect addition to summer cakes and cocktails alike – it goes wonderfully atop an orange soda spiked with whipped cream vodka, in case you were wondering.
Lemon Whipped Cream.
What you need:
8 oz heavy cream (chilled)
1.25 oz confectioner’s sugar
1/2 tsp lemon extract
What you’ll do:
First of all, put the mixing bowl you are going to use in the refrigerator for about 30 minutes. Cream whips better in a cold bowl. Using the whip attachment, whip the cream until it forms soft peaks. Add the sugar and the lemon extract, and whip until stiff peaks are formed. Do NOT over-whip, or you’ll wind up with lemon butter. Which might actually not be that bad, but you certainly can’t top cupcakes with it.