LemonThyme Cupcakes with LemonThyme Mascarpone Frosting
I started with a lemon cake mix for time’s sake. But you can make a lemon cake from scratch and add the other things. I made the cake mix according to the box instructions and added a teaspoon of lemon baking emulsion, 1 TBSP of fresh thyme leaves chopped, 1 TBSP fresh lemon zest. Bake as directed. The frosting is 8 ounces of mascarpone cream and 8 ounces of butter both at room temp. Beat these together and add 1/4 cup fresh lemon juice, 1 TBSP fresh lemon zest, 1 TBSP fresh thyme leaves chopped and 1 tsp lemon baking emulsion. Beat all this together and then add 2 pounds icing sugar and beat on high until fluffy. Super fast and not quite as good as scratch but better than boxed – which is what I was going for today.
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