Topped Off {Cupcake PomPoms}

Cupcakes are cute, but want to know what makes them cuter? A topper. The cupcake trend is taking over and it's time to snaz it up a bit. You can keep the sprinkles and the caramel drizzle, but what's really needed is a topper. Cakes have been topped with everything from candles to bunting and even miniature people. And it's time to bring the topper trend to the cupcake. Right now, I'm loving the idea of topping the little indulgence with homemade flair like these yarn pom poms. The ball of fun is sure to catch stares from across the room. My favorite part? How easy they are to make. In just a few minutes, you've created a fluffy ball of joy. The steps are simple and I'm sharing them with you below. What's your favorite way to top off delectable treats like lemon cupcakes?

:: Supplies ::
Ball of Yarn
Scissors
Mini Skewers
2 Fingers

:: Directions ::
1. Wrap yarn around middle and index finger approximately 30-40 times. Cut yarn and remove from fingers still keeping shape.
2. Cut piece approximately 2 inches in length and tie around center of looped yarn.
3. Take scissors and cut the ends on each side. Trim uneven, long pieces to from perfect sphere.
4. Stake skewer in middle of the pom pom, insert into center of cupcake, step back and admire!

Indulge In {Lemon Cupcakes}

Happy Thursday! Every once and awhile, I get a craving for something with a little bit of tang. Not too sweet, not too sour, but the right combination light, fluffy yumminess. Recently, I did a little indulging in a ever so delicious lemon cupcake from a cupcakery in town called Lucy & Leo's. It was absolutely perfect. The melt in your mouth treat has had me craving another for weeks now. Well, the other day, I stumbled upon this lemon cupcake recipe from Today's Nest. This recipe sounds like exactly what I'm looking for and I thought I would share. Hope you enjoy as much as I plan to!

:: Ingredients ::

For the cake:

• 4 oz cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 2 eggs
• 2 teaspoons fresh lemon zest
• 2/3 cup sugar / 135g
• scant cup all purpose flour / 115g
• ½ teaspoon baking powder
• Pinch of salt

For the limoncello buttercream:

• ½ cup unsalted butter, 1 stick
• ½ cup shortening
• 4 cups confectioners’ sugar, sifted
• 3 tablespoon limoncello
• ½ teaspoon powdered food dye (optional)

:: Directions ::

For the cake:

1. Preheat oven to 350˚.  Line cupcake tin with papers.  Set aside.
2. Place the cream cheese, butter, eggs, zest, and sugar in a mixing bowl.  Mix until light and creamy.
3. Sift together the flour, baking powder, and salt.
4. Add dry ingredients to cream cheese mixture while mixing on low speed.  Mix until well incorporated.
5. Divide batter among one dozen cupcake papers.  Smooth out the tops with the back of a teaspoon.
6. Bake for 18-20 minutes or until lightly browned.  They should pass the clean toothpick test.
7. Cool in the tin for 3 minutes before removing to cool completely on a wire rack.
8. Top with Limoncello Buttercream and garnish with fresh mint leaves and a lemon drop.  Makes 1 dozen.

For the limoncello buttercream:

1. Cream together the butter and shortening until light and fluffy.
2. Add sugar and beat on low speed for 30 seconds.                                                                  
3. Add limoncello and beat on medium high for 3-5 minutes or until smooth and fluffy.

Enjoy!

*Image and recipe from Today's Nest