I have been wanting to make a really good lemon cupcake for a while now. I have been doing lots of searching for recipes and decided on trying the Lemon Cream Cupcakes over at Carrot Top Mom. I did make a couple of changes to her recipe, I used Sour Cream instead of Yogurt and I also made mini cupcakes. They baked perfectly in a 350 degree oven for 15 minutes.
The cupcake is very moist and quite delicious. I love the texture and even the flavor is very good, but I did feel like the lemon flavor was lacking a little. They remind me of the sour cream cookies my grandma used to make at Christmas time. I am thinking that next time I may try adding some Lemon Jello to the mix to kick up the lemon flavor and color the cake itself a bit.
Cream Cheese Icing:
I have totally spaced out on where I dug up this recipe for the cream cheese frosting and I am really sorry for that because I like to give credit where credit is due. Anyway, here is the recipe I used. I left out the meringue powder because I don’t have any here, but I would like to get some and try it because I am curious to see if it really stiffens the icing like the recipe says.
8 oz Cream Cheese
4 Tbsp Butter, Softened
1 Tbsp Sour Cream
2 Tsp Meringue Powder
1 Tsp Vanilla Extract
2 Cups Powdered Sugar
In a medium bowl, beat butter and cream cheese until creamy. Beat in sour cream and meringue powder and add vanilla. Add powdered sugar 1/2 cup at a time until combined and fluffy.
Like the Swirl on my icing? Find out how to do make colorful swirled icing from the tutorial over at Chico and Jo
For those of you that don’t know, I have 4 kiddos in the house. Look what happens when you leave teenagers alone with un-used icing…lol
Posted by Monica on April 29, 2012
Snickers, Green Apples, Vanilla Pudding, Cool Whip, and Milk. Sounds Heavenly, right. This looks like a delicious treat suitable for any party, get together or pity party on the couch..lol.
I did see a couple of comments on the post at Erica’s Bloggity Blog where I found this lovely recipe that some people use cream cheese instead of pudding. I think I might try it this way because cream cheese sounds like an interesting addition.
Homemade Vanilla Pudding Mix For those of you who may also be trying to cut out as many preservatives and chemicals from your diet as possible, and because it is delicious!
Posted by Monica on April 19, 2012
This weekend when I went shopping, I finally picked up a tub of Kraft’s new Philadelphia Indulgence, White Chocolate flavor. I was thinking this would be a good treat for my bagel and boy was I wrong. The flavor of the cream cheese was delicious, but for some reason it didn’t go well with my bagel at all, but it did inspire me to create my very first original icing recipe.
If you haven’t tried this cream yet, it is delicious all by itself. It is so smooth, you could probably eat the whole tub of it right off of the spoon.
2 unsalted butter sticks (room temperature)
1 tsp vanilla
3-4 cups of powdered sugar
1 8oz tub of Philadelphia Indulgence Cream.
I used white chocolate but I am sure the regular chocolate flavor would work as well.
- Cream Butter and Philadelphia Indulgence
- Add vanilla and mix until blended
- Add powdered sugar 1 cup at a time until you reach the desired consistency.
I piped this lovely icing atop a devils food cupcake and it seems to be getting rave reviews from the family. I hope you like it. If you decide to give it a try, let me know what you think 😉
Posted by Monica on April 16, 2012
For her birthday, my daughter requested a vanilla cupcake with strawberry frosting. I am so glad I came across the recipe for Pink Confetti Cupcakes by Your Cup of Cake. I thought the recipe for the icing on these would be just perfect.
I followed the recipe exactly as written. I used fresh strawberries and put them through the food processor to make the puree. I wasn’t sure what Lizzy meant by 1 tbsp of strawberry gelatin, but I just put in the dry gelatin from the box and that seemed to work great.
I used the full 5 cups of powdered sugar that the recipe called for and my icing was still a little bit thin for piping. Next time I will probably use about 6-8 cups of powdered sugar for a stiffer icing.
This icing was the bomb! I have never in my life tasted a strawberry icing that was so fresh with so much flavor. This will definitely be my go to strawberry icing.
Posted by Monica on April 8, 2012
Toffee has always been one of my very favorite candies, so when I came across this recipe for a brown sugar flavored spongecake topped with a sticky glaze and finished with toffee flavored cream cheese frosting from The Cupcake Blog, I couldn’t resist sharing it. This one is quickly moving right to the top of my must try this list (along with everything else of course 😉 )
Posted by Candles And Stuff on April 3, 2012