"Club Tropicana, cakes are free. Fun and sunshine, there's enough for everyone!"

So in my last blog entry I mentioned giving some tangy lemon bars a go. Using one of my favourite cookbook's out there: The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night I pulled out Sara Foster's lemon bar recipe and proceeded to NOT read the recipe through in it's entirety. Read on.

The first thing that struck me when perusing the recipe was the butter quantity.  Calling for 4.5 sticks (approx. 500 grams) of butter, I knew immediately I was going to reduce this.  I mean seriously, how could there possibly be so much just in the crust? I had visions of eating one and having butter coming out of my pores.  Definitely not a good look! So, even though one of the reasons that I love this cookbook is because everything is done with butter and cream abandon, I had to draw the line. Remember, I'm still reeling from my cupcake a day fix. 

Now, what I had missed when skimming the recipe is that unlike 'normal' recipes that you'd throw into an 11x9 inch pan - this recipe called for a 17x12 inch one - which I don't even own (Note: Search Amazon Kitchen/Housewares for one later).  So, ever the improvisor - I filled my 11x9 inch pan and then created about 20 of these 'lemon bar cupcakes'.  I baked the crust and the lemon filling in exactly the same way as the bars (only for slightly less time) and then whipped up a quick mascarpone whipped cream for the top.  Falling into perfect order, I had planned on making some lemony or limey cupcakes for May's Guilty Pleasures, which was themed 'Club Tropicana'.  So while not a conventional 'cupcake', they still worked a treat - especially with some paper umbrellas added for good measure.

Adapted from Sara Foster's recipe for lemon bars with blueberries.