Posted 4/23/2012 9:53:51 PM
I just made these tonight - they are delicious - but I was a little disappointed that the champagne didn't really add to it - you could sub 7-up, sprite, etc, and I think the carbonation in those would work better than champagne. That being said, there are a few tweaks needed, I think. The lemon curd/sour cream mixture needs to probably be double - I used a tsp on each cupcake, and I scraped a knife across the the tsp to make sure I wasn't using too much, also, I think it will give you a little extra to put between the cakes - also needed. The glaze was way too much and way too thick - I didn't have enough lemon juice, so added water a little at a time to get consistency that I wanted.
This was the first time I had tried the foil lined pan, so you can lift cake out w/ease - I am SOLD on that - that was soooo easy, could not believe it! I used the flour non-stick spray, and I am now also a fan of that! So much easier than greasing and flouring the old fashioned way!
I also had some left over prepped strawberries for shortcakes - and I added some of the juice on top of the cakes - oh my, did THAT add some beautiful color! Also, I have been looking for a way to incorporate lemon curd into a recipe, I love it, good stuff! And I think if I do this again, will make a simple layer cake, with the tweaks I added - it DOES taste very yummy, and the strawberry juice just adds to it!