Nothing better than starting the week with a curried carrot soup + glazed lemon cakes for dessert. Both recipes were taken from this Martha Stewart book, full of fast and delicious recipes. I recommend it!

After baking these cupcakes, I decided to decorate some in the traditional way (using a star tip) and eat the others with a fork and plate, using the meringue as accompaniment. I confess that this second option has been my favorite (maybe because that way I can eat three times more meringue!). The recipe is from Claudia magazine.