It's me again, on my economy kick! ;-) This recipe sounds luscious. But, I'm more likely to use a fresh lemon and fresh lime (esp. because the recipe requires lime juice anyway) and grate both zests for the cupcakes and the glaze. You can't beat that fresh taste of the juice, zest, and oils. When lemons and limes aren't in season and/or expensive, I'd then most likely forego this recipe in lieu of more seasonal approaches. But, I do appreciate the fact that KAF is a business first and foremost. You have to sell products, and one of the best ways is to showcase how the product can be used in a recipe. Thanks for keeping us updated! BTW, I adapted the July 19th posting (the cake and cookie transfers) to do rosettes on a birthday cake for my mother. It was a hit and thanks for the tutorial on piping the rosettes!

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