For those who consider cheese a food group of its own there’s a new destination in Providence–Farmstead Lunch in Downcity. It’s from the same folks who own Farmstead and La Laiterie in Wayland Square.

(Photo: Farmstead Lunch)

They offer a selection of sandwiches, salads, tortas, cured meats, cheeses and baked goods and the entire menu is 100% American made artisanal food. It’s located down the block from last year’s Craftland. Alas, I left Providence for San Francisco before they opened, but it’s on the itinerary the next time I’m back in town.

Farmstead Lunch
225A Westminster Street
Providence, Rhode Island, 02903
www.farmsteadinc.com

hours: Tuesday-Saturday, from 10am-7pm

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I made cherry limeade cupcakes for cupcakecamp.

The recipe for the cupcake is here, as noted in the post I use all butter and no shortening. That’s the only difference to my recipe, oh, and I don’t add nuts. Then frost.

Buttercream Frosting 
3 cups confectioners’ sugar
1 cup butter
3 tablespoons lime juice (fresh)
zest of one lime

In mixer, combine sugar and butter on low speed until blended. Then increase speed and beat for for a few more minutes until smooth
Add lime juice and zest and mix until creamy. I use an Ateco #823 pastry tip to frost.

Edited to add: I injected this batch with lime Jello. To do, bake cupcakes as directed and let cool. Then poke holes in cake and inject warm jello into the cupcake. Put in fridge and let cool before frosting. Photos of process here.

There were hundreds of cupcakes today–some pics up on flickr. Now I must sit down and digest!

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