Tuesday, April 3, 2012
Recently I had the great pleasure to work on a styled shoot with a very talented group of ladies! Here are some of the amazing fruits of our labor! Enjoy!!
Photography: Shillawna Ruffner Photography
Set Design and Styling: Natalie Allen Production Design
Wardrobe Styling: Cortnie Bigelow www.cortniebigelowstyle.blogspot.com
Hair and Makeup: Melissa King www.kingsksalon.com
Cupcakes: Leesa Booker www.cakesandmudpies.blogspot.com
Custom Bow Tie: Angela Munyer
Models: Erica King and Michael Rizzo
For this week I came up with a Lemon-Coconut Pound Cake Cupcake with a Lemon Glaze and Coconut Meringue Frosting! The cake is moist and has a soft texture, and is not too sweet. The glaze is sweet and tart, and the meringue frosting is as light and creamy as marshmallow fluff! This cupcake was a hit with the kiddos with all its sticky goodness!!
Lemon-Coconut Pound Cake Cupcakes
Ingredients1/2 cup butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
zest of one lemon (Meyer is best)
1 cup sweetened flaked coconut
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into lined baking cups.
3. Bake at 325° for 25-30 minutes or until a long wooden pick inserted in center comes out clean (cakes will be pale in color). Cool completely on a wire rack.
4. Poke holes in tops of cupcakes with a toothpick. Dip tops of cakes in the glaze and place on a wire rack over a cookie sheet to dry.
5. Toast remaining 1/2 cup coconut on baking sheet until lightly browned, set aside to cool.