People who work in this industry all have long running jokes, stories, and complaints. We all may work at different restaurants/bars/etc. but we deal with the same types of customers and day to day activities.
But one of my biggest pet peeves when I worked ‘the industry’ was the question “What is your favorite (fill in the blank)?” Well this question could go several ways: I give you my opinion you take it, order the food suggested and either a.) like it and thank me for my recommendation or b.) hate it and complain or 3.) have me share my opinion and completely ignore it or make comments about it.
This is all fine and dandy because I am entitled to my opinion as you are yours. But don’t complain or put me down for my opinion. I mean heck there are plenty of people I waited on that ordered such weird food combinations that I would never eat but who was I to tell them they could or couldn’t have it?
This could be applied to all things in life, not only food, to each his (or her, to be PC) own. But because this is a food blog we’ll continue to talk food and these Luscious Lemonade Cupcakes. I triple puffy heart these cupcakes. They are super moist and have extreme lemon flavor. As much as I am a self-proclaimed chocoholic, I love a good tart citrus dessert, especially in the summer. But some of my family and friends that I served these to thought that they were way to tart and tangy.
To. Each. Their. Own.
What’s your OPINION? Do you love a tart and tangy citrus dessert? Or can it be too much for your taste buds?
Luscious Lemonade Cupcakes
By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 20 minutes Cook Time 18-20 minutes Makes 18-24 cupcakes
1 (18.25 ounce) box lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup vanilla yogurt
3/4 cup vegetable oil3/4 cup fresh lemonade
Preheat oven to 350 degrees F (175 degrees C) and line muffin tin with cupcake liners.In a large bowl, mix together the cake and pudding mixes, yogurt, eggs, oil and lemonade. Pour batter into prepared muffin tin.
Bake for 18-20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.
Citrus Buttercream Icing
By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.comPrintable Version
Prep Time: 10 minutes Makes approximately 2 cups icing
1 cup butter, softened
1 teaspoon vanilla extract
3 tablespoons orange juice
3 tablespoons fresh lemonade6 cups powdered sugar
Cream the butter and vanilla. Slowly add the powdered sugar, one cup at a time, alternating with the lemon juice and orange juice mixing until desired consistency is reached.