Page 465 - Cupcakes

FROSTY LEMON GLAZE

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I love this glaze on Lemon Chiffon Cupcakes (page 61), White on White
Cupcakes (page 166), or Fresh Pear and Gingerbread Cupcakes (page 59). It’s
intense and very lemony. The trick is to heat the lemon juice to reduce it by half,
and then whisk in the sugar while the lemon juice is warm.

MAKES 1¼ CUPS, ENOUGH TO GLAZE 24 CUPCAKES (2½-
INCH SIZE)
PREPARATION TIME: 5 MINUTES

COOKING TIME: 5 MINUTES

3 large lemons, juiced (about 6 tablespoons juice)

1¼ cups confectioners’ sugar, sifted

the Cupcake Doctor says...

How to get the most juice out of a lemon? Buy juicy lemons in the first
place, ones that are heavy for their size, not those big lemons that are all
thick skin and little pulp. Press the lemons into the kitchen counter and roll
them back and forth to loosen the pulp and release the juice. Or place the
lemons in the microwave oven for 10 seconds to warm them slightly. Or do
both.

1. Place the lemon juice in a small saucepan over medium-low heat and simmer,
uncovered, until the juice has reduced by half, about 5 minutes. Remove the pan
from the heat. Whisk in the sugar until all the lumps disappear. Let the pan rest
for the glaze to cool, 15 minutes.