Last weekend I had an absolute craving for the Earl Grey cupcakes that I had posted previously. I changed the recipe slightly from before--I was looking for a denser cake, so I adjusted the butter and baking powder proportions a bit, but otherwise it was mostly the same. In the past I had frosted these with both chocolate and vanilla frostings, but both of those overpowered the tea flavor a bit too much. This time I thought a glaze would be ideal--particularly a citrus-flavored glaze to complement the bergamot in the tea. I think it worked! I had always shied away from glazes prior to this because of the uncontrollable dripping, but enough paper towels can make me comfortable with almost any mess, I suppose...
Lemon Glaze-the juice of 1 lemon
-1-2 c. confectioners' sugar
1. Whisk the lemon juice with quarter cup additions of confectioners' sugar until it is the thickness desired. (Very difficult to be exact with this--just wing it until it looks and tastes right.)
2. Dip the cakes into the glaze, let most of the excess fall off, and let them rest upright on racks over paper towels until the glaze has set.
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