From — Sunie Pope Innkeeper, Captain Freeman Inn
Our creativity in the kitchen is at it’s peak on Fridays at CFI and BBTS because it’s CUPCAKE day!!! In case you haven’t noticed, we love our pastries at the Inn. How can you go wrong? Okay, so Lisa is a bit more mainstream in her baking, she loves to create recipes that will unquestionably be a hit (and every single one has been) and I prefer to work with ingredients that are a bit “off the cuff” (aka whole wheat and natural sweeteners). I’ve been working on creating recipes that are not an “acquired taste” and offer a dynamic flavor with the healthful addition. So, I’m sure you can imagine how much recipe testing and tasting goes on in the CFI kitchen. We have a lot of fun laughing, dancing, (disagreeing) and decorating. Haha.
So why cupcakes (or “Fairy Cakes” as the Brits say), you wonder? Have you not noticed the 2011 trend? Cupcakes are IN these days (yes, believe it or not we’re still aware of the fads out there even though we’re in the midst of the ocean). Have you been to a wedding lately? Couples are choosing cupcakes as an accompaniment to a small wedding cake. 
I’ve been asked to bake 300 cupcakes for a birthday/goodbye party next month. People are requesting them for every occasion all over the states. Why? My take is that they’re fast to serve and individually prepared, there is charm to the decoration of a cupcake, and each person that eats one feels special. A cupcake is a treat that was made just for you! Think about it, Pizza Hut came up with personal pan pizza years ago and that’s still a hit. Cupcakes are the same idea. Who doesn’t want something that was made just for them? Oh yes please! Plus, bakers can work with all sorts of sizes. At CFI we tend to stick to minis… the smaller the more you can eat, right? 😉
Now there are millions of cupcake recipes out there. Why this recipe, you ask? I love LEMON (as do Abbi, Byron and Lisa). We go crazy over it! When I make something lemony, I have to hide it. Otherwise, the dessert is gone before I get a chance to put out a second helping for our guests. These lemon cupcakes are simple, elegant and oh so moist. Plus, one of our guests took a bite and immediately asked for the recipe. To me, that means time to share!
LEMON FAIRY CAKES
serves 24
3 c flour (2 parts white, 1 part whole wheat pastry)
1 T baking powder
1/2 tsp sea salt
1 c unsalted butter, room temp
2 c sugar (or 1 1/2 c agave nectar)
4 large eggs, room temp
grated lemon zest from 3 lemons
2 T freshly squeezed lemon juice (or more if you really like lemon, like me)
1 tsp vanilla extract
1 c buttermilk
1. Over preheat to 325 degrees
2. Mix flour, baking powder, and salt
3. Cream butter and sugar until pale and fluffy with an electric mixer.
4. Add eggs one at a time.
5. Beat in zest and vanilla.
6. Slowly add flour mixture, do not overmix.
7. Fill cupcake tin 3/4 full.
8. Bake for 25 min.
9. Once cooled, dent center with knife and fill with lemon curd as desired.
MASCARPONE FROSTING
4 T softened butter
8 oz (1 c) mascarpone cheese
2 1/2 – 3 c white powdered sugar
1 tsp. lemon juice
1 tsp. lemon zest
1. With a mixer, cream butter and cheese.
2. Add lemon juice and zest.
3. Slowly add sugar until you find the consistency you desire.
4. Drizzle frosting over cupcakes and top with lemon zest.
You really could use any sort of frosting recipe. I found the mascarpone complimented the tart lemon really well, but a buttercream frosting will give them more of a festive look. Add a little more lemon zest on top and you’ll be sure to put a smile on everyone’s face.
Good luck! And have fun! Of course, if you’d rather not bake but love lemon as much as I do, feel free to request these next time you’re here. Brewster Bed and breakfast at your service!
Looks lovely