How to Eat a Cupcake
When reading Meg Donohue’s debut novel, How to Eat a Cupcake, the descriptions of cupcakes made my mouth water. I’ve always been something of a baked goods aficionado, so I swooned over her descriptions of organic pear and chai tea cupcakes, or vanilla-ginger buttercream cupcakes, or pink lemonade cupcakes, or…you get the idea. So when I heard that Meg’s friend Alyce Shields, pastry chef at San Francisco’s acclaimed Bar Bambino, had developed a Meyer lemon cupcake recipe inspired by the ones mentioned in the book, I knew I had to try it.
And let me tell you: these were some of the best—and simplest—cupcakes I’ve ever made. The lemon flavor came from fresh zest, as well as a quick and easy lemon syrup that I brushed over the top of the cupcakes as soon as they came out of the oven. The recipe was straightforward, too – I was pulling my finished cupcakes out of the oven less than an hour after I started mixing together the ingredients. And even though my grocery store didn’t carry Meyer lemons, I used regular lemons instead and the cupcakes tasted amazing. The mascarpone frosting was divine—rich and creamy, but lighter than a traditional cream cheese frosting (and so much easier to make).
You won’t be able to find this recipe online anywhere, but if you pre-order How to Eat a Cupcake before the on sale date of March 13th, Meg will email it to you! Just email hellomegdonohue AT gmail DOT com with “I Pre-ordered” in the subject line, and she’ll email you the recipe for Meyer lemon cupcakes with mascarpone frosting, developed exclusively for How to Eat a Cupcake readers by Alyce Shields of Bar Bambino.