So, after dinner, I let the enthusiastic zester go to town and he made triple lemon cupcakes. Triple lemon = (1) lemon-ginger cupcakes, filled with (2) lemon-ginger curd, and topped with (3) lemon-ginger cream cheese frosting...so it's not naked.
I am still unsure of the difference between a muffin and a cake, despite Dylan's fervent defense of his definition. And I didn't tell him, but we used a lemon muffin recipe as the base of his creation.
1/4 t pink Himalaya salt
Once they are cool enough to touch, cut a hole in the top, scoop out a little bit of the cake, and drop in a spoonful of lemon curd. Plug the cake hole. Click here for the lemon-ginger curd recipe.
8 oz of cream cheese, softened
2 T butter, softened
1/2 C organic powdered sugar
1 T ginger syrup
Place all of the frosting ingredients into a large mixing bowl and beat together until light and fluffy. Spread over the cupcake and top with a few pieces of lemon zest.