So, my oldest turned 11 today……………… 11 , y’all!
It breaks my heart………….. mostly because it means I’m getting old.
It doesn’t break my heart to share the cupcake recipe I made for her birthday.
A little while back, I shared a recipe of a cake that was my cake version of this very cupcake. Confusing? Hopefully not.
We bought some cupcakes that were called “Lemon Bliss” Cupcakes at Sam’s Club. They were instantly a HIT! Problem is, they are a seasonal item and you can’t get them all the time. One of my favorite things is to try to recreate foods that I have tried and put my own twist on them in the process. The cake was awesome and we had it for her birthday last year. You can check that post out here.
This year, we decided to do the actual cupcake version so we made a few adjustments.
With the cake I made, I used whipped cream as the “icing”. This time, I decided to go with buttercream and lemon pudding in the middle and also filled the inside of the cupcake with the pudding like a hostess cupcake.
The result was pure AWESOMENESS! The great thing is this cupcake is not heavy at all! I didn’t say it was’t fattening, just not heavy. So, I guess you might want to be careful since you could probably eat a few without blinking an eye. 😉
Have fun and let me know how your’s turn out!
Recipe: Lee’s Lemon Cupcakes
NOTE: It may be helpful to read entire recipe before starting.
Makes 24 Cupcakes (filled half way) or 20 Cupcakes filled 2/3 way high
– 1 Boxed Lemon Cake , plus additional items needed for cake such as eggs, oil, water (etc.)
– 1 Box Instant Lemon Pudding, plus 2 cups milk needed for Pudding instructions.
– Lemon Buttercream Frosting (Recipe Follows)
– Cupcake Liners
– 1 Cupcake filler tip
– 1 Tip for Buttercream Frosting
– 2 Large Freezer Ziplock Bags
Lemon Butter Cream Frosting:
– 2 Sticks room temperature softened unsalted butter
– 6 Cups Confectioners Sugar
– 1/2 Cup Milk (I use Skim)
– 1 1/2 Teaspoons Lemon Extract
– Line Muffin Pan with liners and mix and bake cupcakes according to cake instructions. Allow to cool completely.
– Meanwhile, make Lemon Pudding according to package instructions and put in fridge for 15 minutes to allow to “set up”.
– Make Buttercream frosting by beating 2 sticks butter with a hand mixer until smooth (about 2 minutes). Slowly add confectioners sugar and alternate between milk and confectioners sugar until all has been used. Add lemon extract and beat until completely smooth and all lumps from sugar are gone.
– Once cupcakes have completely cooled, take a large ziplock bag, snip one corner of bag at an angle and insert large long decorating tip for cupcake filling into bag. Fill bag with Lemon Pudding Filling. Seal bag and set aside.
– Take other large ziplock bag and snip a corner of bag at angle and insert another large decorating tip of your choosing for Butter Cream frosting. Fill bag with Butter Cream Frosting and set aside.
– Take cooled cupcakes and inserting the tip of the Lemon Pudding bag into center of cupcake, gently squeeze bag until you can see the lemon pudding filling come out of top. Finish filling remainder of cupcakes. You should have left over. Do not throw away! We will use at end.
– Take Butter Cream Frosting back and make a swirl around top outer edge of cupcake twice, allowing for a “circle” to remain on center of cupcake. Finish frosting remainder of cupcakes.
– Take remaining lemon pudding filling bag and fill remaining center “circle” on cupcake until pudding is level with butter cream frosting.
– Your done! Enjoy!
It’s been a while since I did a blog post. I have been buried waist deep in these awful things called taxes. Have you ever heard of them? Oh my word, they are awful! I’ll have to tell you about them sometime……. maybe some OTHER time…..
The important thing today is cake! Not just any cake. The kind of cake that makes you wanna slap your momma! *Sorry momma! I never liked that saying. At least not until after I became a momma!! 😉
You know, I have to say, I really surprised myself on this one. Even though it was the easiest of cakes to make (more on that in a minute), it didn’t taste like it was.
It all started with my oldest turning 10 at the beginning of the month. We usually make whoever’s birthday it is, their favorite meal and their favorite cake or one of their choosing. I had just bought these premade “lemon bliss” cupcakes, or so they were called from Sam’s Club. Lee absolutely fell in love with them…. and so did everyone else.
It was decided that she wanted a cake version of the cupcakes. Now, if I were really organized and thinking ahead for this blog post, I would have taken a picture of them. But that just wouldn’t be me. 😉
So instead, picture a lemon cupcake with a dollop of lemon pudding on top with a thin ring of buttercream icing around it.
Oh, how I love lemon!!!!
While I didn’t decide to use buttercream….. only because I felt it would have been just too much for the entire cake. I decided to go the whipped cream route instead.
This is what I did:
I took a lemon boxed cake (yes, boxed) and 2 packages of instant lemon pudding.
I did my best to evenly distribute the cake mix into two pans so that the layers would be as even as possible.
Now, here comes the stacking. However, what this picture doesn’t show is that right after this, I decided to put wax paper under the first layer to allow for spills with the whipped cream icing.
I took half of the lemon pudding and spread on top of the first layer. Then, I topped it with the second layer and spread the remaining pudding on top.
I spread it out to the edge as far as possible without dripping over.
Now, time for the whipped cream. I used my tried and true whipped cream recipe. It’s the same one I used for my Mixed Berry Tartlets. You can see it here. However, I added a teaspoon of lemon extract to amp up the lemon taste for this recipe.
Then, I just dumped it all ( a little at a time) because, well, WHY NOT?
I love whipped cream because it spreads so much easier than buttercream. I actually looked like I knew what I was doing in this pic.
Then, I just sprinkled some lemon zest on top and voila! I carefully pulled the sheets of overlapped wax paper out from under the cake and it made it look very clean.
I was so happy with how it turned out! It wasn’t just pretty, it was RIDICULOUSLY GOOD ! This recipe would be great all year long. It is light enough for Summer, even though I fixed it in the Winter.
If you fix this, I would love to know what you think !
Here is the Recipe:
Recipe: Ridiculously Good Lemon Cake
– 1 Lemon Flavored Box Cake ( I used the Very Moist Version) *You will also need oil, eggs, and water according to cake mix.
– 2 Boxes Lemon Instant Flavored Pudding
– 1 1/2 Cups Skim Milk
– 1 Pint Heavy Whipping Cream
– 2 Tablespoons Granulated Sugar
– 1 Teaspoon Lemon Extract
– Lemon Zest (Optional)
– Prepare cakes according to directions. Allow to cool completely.
– When cakes are completely cooled, prepare lemon pudding by mixing together 2 packages pudding mix with milk. Whisk for 1- 2 minutes or until pudding becomes thick.
– Prepare whipped cream icing by mixing heavy whipping cream with sugar and lemon extract with an electric mixer until it forms stiff peaks.
– Start layering cakes by first, laying wax paper pieces in an overlapping patter on top of a cake plate. Put first cake layer on top of the sheets.
– Spread half of the prepared pudding on top of first layer.
– Top with second cake layer and gently press on top, allowing the pudding between layers to spread slightly.
– Spread prepared whipped cream over top and sides of cake.
– Sprinkle with (optional) lemon zest.
*For best results, refrigerate for 1 hour prior to serving.