“Shoot for the moon. Even if you miss, you’ll land among the stars.” Les Brown.
Olivia graduated Sunday from Columbia College in Chicago, with her BA in Marketing.
Her mom said, “Great honey, for your first event, produce your graduation party!”
Following a family tradition of deep delegation—Olivia assigned the menu. I was to bring a dessert.
I thought…Olivia… 2010, ‘Sweet ‘n Sassy” cupcake!
After Anthony’s soccer game Saturday, Nancy and I started baking… and decorating.
This recipe is so easy, but could be easier— if you buy the cupcakes ready-made and just decorate them.
Sweet ‘n Sassy Cupcakes
1 Lemon cake mix,
1 lemon juiced
Zest of one lemon
Mix cake according to directions but substitute lemon juice for some of the liquid in the recipe, add zest of same lemon, mix and bake according to directions on the box. Makes 18 cupcakes.
Lemon Butter Cream Frosting
1 pound of powdered sugar
1 stick of butter, room temperature
Juice of one lemon
Zest of one lemon
Dash of salt
1-2 tablespoons water to desired consistency.
In large mixing bowl beat all except water, add water gradually to desired consistency.
Heap frosting onto cooled cupcakes.
Decorating the Cupcakes.
1 package Ghirardelli Dark Chocolate Squares
1 Betty Crocker Decorating Cupcake Icing
Press the unwrapped dark chocolate square (embossed side down) into the top of the cupcake at a slight angle for the mortarboard. Use the small round icing tip that comes with the icing for the ribbon.
I suggest you practice on a paper towel first. Don’t let the icing container get too warm or it comes out too heavy.
Start the icing at the center of the chocolate mortarboard and drape over the side onto the cupcake. Do all cupcakes with this tip first.
Then change the tip to the ribbon style tip, practice on the paper towel, and add the tassels.