Mini Lemon Cream Cupcake

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

Side Note:

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

White Chocolate Cream Cheese Icing

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.

Recipe:

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.

Directions:

  • 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 😉

 

Knock You Naked Brownies

Yes, PLEASE! I was totally searching for a fairly regular brownie recipe to go with something else I was thinking of making. I have never, ever heard of a knock you naked brownie, but I can assure you, I want one, or three 😉  I was pleasantly stunned and surprised by the ooey gooey caramel peeking out of this delicious chocolate delight.

I have many a time made a “turtle” brownie for my loving husband. It is one of his favorite snacks.  I can not wait to surprise and delight him with this gooey confection. He will love the Pioneer Woman forever more after eating these delicious brownies. The trick will be keeping him out of them until they are ready to eat!

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