Think Fast because I am about to reveal my secrets of cupcake making… Ok they are totally easy. You will be disappointed when you hear what they are because you probably already know most of them, but for those of you who might not… here you are:
I always start with a cake mix, I like the texture more, and the fact that they are so easy.
I used a lemon supreme cake mix, the trick to getting more credit for using cake mix though, is to add stuff to it.
I added the juice and Zest of one large lemon to the mix. If you want to make something taste really lemony, the trick is to add the zest as well, it gives it that kick. But only get the yellow part off the lemon, the white underneath is bitter tasting.
Then I followed the directions on the box… However I never bake my cakes as long as the box says to. I always start checking them about 3 minutes before the lowest time on the box. When a toothpick inserted into the center of the cake comes out ALMOST clean, it’s done. You can also check it by pushing lightly on the top of the cake, if it springs back, it’s done. I like to take my cakes out a little early because the residual heat from the pan will continue to cook it a little more after you take it out of the oven, and if your cake is already over done it will come out really dry.
Then for frosting, as always, I make up my own recipe. I like to add real ingredients, because this gives the cupcakes that homemade taste.
Super Lemon Frosting
- 1 stick real butter (1/2 cup)
- 1/2 stick cream cheese (4oz)
- Juice and Zest(finely grated) of a large lemon
- 1/2 teaspoon vanilla
- 4 cups powdered sugar
Mix together cream cheese, and butter until smooth. Add lemon juice, Zest, and vanilla, mix well. Slowly add the powdered sugar a little at a time and beat until fluffy. Add a few drops of food coloring of your choice (if desired) and mix until the color is uniform. Frost cupcakes. Top with lemon heads candy and zest curls if desired.
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