7 Tbsp. butter, at room temperature
Zest of 1 lemon
1 cup sugar
Juice of 1 lemon
3/4 cup buttermilk
1½ cups flour
12 small to medium strawberries
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a large bowl, cream butter, zest, and sugar. Add juice and eggs. The mixture may look curdled. Mix in buttermilk. Slowly add flour, beating for an additional 2 minutes, until light and fluffy. Fill muffin cups 3/4s full. Insert berry into the center of the cup.
Bake at 350F for 15-20 minutes, or until a tootpick inserted outside of the strawberry comes out clean. Let cool before frosting.
I used a basic cream cheese recipe (as much as I hate making my own frosting), but you could easily do buttercream or something lemony. (Oh, yes, I did often find myself going, "Lemony Snickett!" while making these. *shrug* /ends geekiness)
8 ounces cream cheese
3 Tbsp. butter
3/4 tsp. vanilla
2 cups confectioners' sugar
Beat cream cheese and butter until smooth. Add vanilla, beating well. Gradually add sugar. Let sit in the refrigerator for 2-3 hours to thicken.
When I first saw these over at Coconut & Lime, I knew I simply HAD to try them. The first attempt last week... well, we won't talk about those.
But THIS batch! Oh wow. I really wish my camera batteries hadn't died. By the time it's charged, they could very well be gone. My
Again, no picture because the camera batteries pooped out. Next time because I WILL be making these again.