Blog 1st birthday and Lemon Curd Cupcakes

I can't believe that it is a year since I started my blog. Actually it turned a year old while my father-in-law was here, but I didn't have a chance to celebrate the date during that time. It is always amazing to me how fast the time speeds by. It has been a lot of hard work, but it has been so much fun. I have met so many wonderful bloggers this first year and hope to meet more as I continue my blogging journey.

In honor of my blogs first birthday I decided to make some cupcakes; nice refreshing lemon ones. I found these on the Taste of Home website and knew right away that Mike would love these. The cupcakes turned out nice and light, even more they are filled with a lemon curd filling and topped with a lemony frosting. Now I would say that is one lemony cupcake. Needless to say Mike is enjoying the cupcakes.

I would like to thank all of you that come to my blog; I do enjoy reading your comments!!

Lemon Curd Cupcakes (As found on Taste Of Homes)
Ingredients:
Lemon Curd:
3 tablespoons plus 1 1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
Batter:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extra
1 teaspoon grated lemon peel
1-1/2 cups cake flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
Frosting:
2 tablespoons butter,
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar
2 to 4 tablespoons milk
Directions:
1. For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice, and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk.
Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20 to 25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip1 inch  into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough mild to achieve frosting consistency. Frost cupcakes. Store in refrigerator.

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