Our Anniversary was in August and so I got the recipe for our wedding cake; a lemon cake with a lemon curd filling and butter cream frosting. I had lots of extra frosting, so I saved it for the weekend and decided to make a cupcake version of our wedding cake to share at family dinner on Sunday. These delightful little cupcakes are very very easy and too yummy for words! I made these cupcakes again this Sunday and figured I would share this easy wonderful recipe!
I never use to be a fan of cupcakes but I will share with you a few secrets of cup cakery that have made me fall head over heels for them!
What you need;
Lemon Cake Mix
Lemon Pudding Mix
Lemon Curd
Mix the cake based off the directions on the back of the box, but add (trick number one!) 2 tablespoons of lemon pudding mix (just the powder, unprepared). This will make any cupcakes or cakes you make super moist! I promise!
Once the cupcakes are baked and have cooled for about 10 minutes glaze on the lemon curd. I just bought a jar of lemon curd at Walmart but I hear it's even better home made! I'll have to try soon!
And finally top them off with your favorite butter cream frosting. My trick (trick number two!) to light, fluffy frosting is whip it a lot! 8-10 minutes! Sounds like along time but I promise this will give you wonderful light and fluffy frosting.
I have made these in both regular cupcake size and mini and I much prefer mini, but that's just me!
.JPG)
No comments