Today's guest post comes from Mary of William Morrow Paperbacks about the debut novel, How to Eat a Cupcake. Read on for her thoughts about the book, cupcakes, and a special pre-order offer from the author Meg Donohue!
When reading 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, or pink lemonade cupcakes, or...you get the idea. So when I heard that Meg's friend Alyce Sheilds, 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. And even though my grocery store didn't carry Meyer lemons, I used regular lemons instead and the cupcakes still 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.
For more with Meg Donohue, visit her website, read her blog, become a fan on Facebook, and follow her on Twitter. Make sure to check out the reading group guide and Meg's tour schedule.
