Lemon Lime Lover Cakes

I am dangerous and manly. So are you.

1 cup (2 sticks up your) butter
1 cup white sugar
4 eggs
1 tsp vanilla
4 generous Tbl spns lemon juice
2 1/2 cups flour
sm pinch baking soda
big pinch baking powder

Also:
some heavy whipping cream
some lemon juice
some powdered sugar
a real lemon, a real lime and a zester would be nice

Preheat to somewhere between 325 and 350. Err on the side of a slightly low 350.

Your butter should be pretty soft and almost warm. Not boiling or ready to dip drippy fish into, but San Fran room temperature isn't going to cut it. Be careful if you nuke it. Not too long. Just a bit so that the fully melted butter puddle will make the unmelted butter soft and you can stir it in with your sugar. Go ahead. Do it now. When it is creamy, may I suggest the electric beater, add your eggs. Then the vanilla and lemon juice. Keep whipping.

Mix in the dry ingredients that you sifted into a nice heap on top of the wet ingredients. Whip.

It's kind of a runny batter isn't it? Add a tiny bit more dry ingredients if the runniness is making you really nervous. I wish you would add some zested lemon rind to this. It would be tasty and kind of fancy.

Put the batter into your cupcake pans with some self restraint. They need to be small if they are liquidy. I gave you a wet, delicate recipe. You have to earn it.

Pop them in the oven. Only EVER one pan at a time. Give it your full, undivided attention when the timer beeps.

Hover nervously for at least twelve min. On the dot of 12, carefully peer into the oven. If you made them small enough they should be done. If not, sweat it out and check every three min until done. If you added a bunch of flour or something, you are going to have to wait longer.

If you burned them, you can always cut the bottoms off. In a pain-staking and frustrating manner.

For the frosting. I loved whipped cream frostings. They are so fresh. But they don't last over night well. Make whipped cream frostings right before you take off to deliver the cakes.

Whip a satisfying amount of heavy cream. Add your customary amount of powdered sugar, not too much, and whip again. Add some nice, perky splashes of lime juice. Whip again. Taste. Adjust. Please add some pretty lime zest squiggles to the top of the frostings after you have determined the cakes are cool enough to hold their lickers. Zesters are better than graters. But in a pinch make crappy zests if you have to.

What if you put a yellow and green Skittle on top? Amazing!