These cupcakes, are a version of a birthday cake we made for a dear friend while in Italy. I call them lemon risotto cupcakes. I used Acquerello rice because the overly chatty owner gave us three cans for free on our visit. I used it to make a lemon risotto which allowed me to cut down on the amount of flour (also made of rice) used. I think the rice also allows for more moisture while having to use less oil, always a plus. The first time I made them I made a lavender icing. This time I couldn't find lavender buds so I made a kind of glaze with Amarene cherries. They are so overly sweet. I tried to cut the sweetness with lemon juice and a sprinkle of purple basil. It was especially important that these cupcakes were good because I took them to the bakery where I'll be interning. They weren't mind-blowing as I had hoped, though decent enough to still give. The picture doesn't quite do them justice.