I hope everyone had a glorious Easter weekend. I know there was lots of fun and food in the Repressed Pastry Chef’s household that’s for sure! Besides the obligatory egg-hunt (did we find them all? LOL) and baskets filled with candy we enjoyed some festively decorated lemon buttermilk cupcakes that I adapted from a Culinary Institute of America recipe. They’ve got lemon juice and lemon zest but are definitely not overtly lemony in flavor. DH and the kids are not huge fans of lemon but they loved these cupcakes so maybe that’ll convince some of you “on the lemon-fence” sitters to give this one a try!
