Cupcakes are the single most fun dessert to make. They are the perfect size for a treat or to follow a meal and, since they come in groups, allow for a tremendous diversity in the way they are decorated. For example, these cakes are meant to look like Easter eggs. To get this nifty shape, I used the Easter version of the Fun Shapes bakeware I mentioned around Valentine's Day. They are foil mini-pans that are shaped like eggs. They are actually slightly shallower than ordinary cupcake or muffin tins, so though they are larger, they take the same amount of time to bake. This means that recipes do not have to be adapted for use in these or in regular pans.
The cake has a nice lemon flavor that balances with the richness from the buttermilk. The cupcakes are moist, tender and really delicious. My recipe calls for lemon extract, since it is a common ingredient to have on hand, but if you would prefer to use fresh lemons, simply substitute 1-2 teaspoons of lemon zest for the lemon extract in the batter. A simple sugar icing, recipe given below, gives the cakes a smooth an glossy, egg-like appearance, but feel free to use any icing that you would prefer.
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