Cupcakes - those tempting little cakes that send icing to slowly cascade down their tops in a way that begs fingers to scoop and be licked, tongues to circle around and gather the excess along the corrugated terrain of the wrapper. The paper is seductively peeled back to reveal a moist cake, in this case flavoured with Meyer lemon and slightly perfumed with fennel tea - an excellent match. Meyer lemons are a new ingredient to me, and I was thrilled to discover bags of them in stock both at my local grocery store and the neighbourhood green-grocers. Meyer lemons are sweet, like an orange, with less of that acidic tartness other lemons have. Inspired by a few tea-infused desserts I've read about lately, I wanted to marry my favourite herbal brew with the sweet indulgence of a citrus cupcake.
