Tuesday, August 17, 2010

Lemon Cream Cheese Cupcakes

Well, the previous recipe (Updated Fettuccine Carbonara) was a "healthier" recipe so this one is meant to offset all that healthy crap. What good is dessert if it can't be a little wicked now and then?

Now then, I made these cupcakes on a night with dinner guests coming over. I also made salad but that's boring. Normally, I don't like to make recipes for the first time when other people will be tasting them (drop-and-go visits don't count), but I figured I'd give it a shot this time. I also had to make these in a hurry because the other chef needed the kitchen to make his main-course lasagna. You didn't really think I fed my guests nothing but salad and cupcakes, did you?

Again, another Kraft recipe so hard to screw it up too badly. I had some trouble finding the required lemon pudding mix so I used lemon pie filling. Same difference, if you ask me. I already had cream cheese on hand (with only a wee bit used) so I just used that up. After a bad lemon juice experiment a while ago, I've taken to using a fresh lemon instead of buying a bottle of the juice, using a smidge, then letting it sit in the fridge for ages until foisting it on my parents when it came time for me to move. For the record, lemon juice is not supposed to foam when poured. Maybe an initial wee bit, but it shouldn't stay foamy. Sorry, Dad.

I liked the idea of adding a bit of lemon zest to the icing before smearing on cupcakes, but unfortunately, by the time I read that, I'd already chucked the remainder of my lemon. Alas. I didn't go so far as to garnish my cupcakes with a fancy bit of lemon peel either. Instead, the dinner guests got to garnish their own cupcakes with my large collection of different kinds of sprinkles! Much more fun if you ask me.

So how were the cupcakes, you ask? Well, everyone said they were really good. Not fancy like some of the ones you can get in the pricey shops that are springing up everywhere, but homemade (does using cake mix count as cheating if I did all the work?) and fun to accessorize. I might make them more lemon-y somehow next time, and one person said they didn't love the vanilla cake mix, but overall, they were well received. The cupcakes were competing with yummy homemade cookies at the same meal, so now this house has an awful lot of cupcakes. Oh, and you might want to half the icing segment. It makes a lot. Better yet, come on over and I'll give you free cupcakes and my leftover icing!

1 comment:

  1. Oh, lemon is my favorite!
    I do a big lemon cake every year for the annual family party, because it is the most requested. I start with 2 yellow cake mixes, add a package of lemon jello and some lemon zest and it truely has that zing. Then the frosting is just a lemon buttercream, which again has zest in addition to the lemon juice. However, for a smaller cake I have been known to thin the frosting and use it as a glaze. It really is a tangy confection.
    I do wish I was close enough to come by for a treat.