LEMONADE ANGEL CUPCAKES AND LEMONADE FROSTING
This is a simple recipe from Cupcakes! From the Cake Mix Doctor by Ann Byrn.
1 box angel food cake mix
¾ cup water
½ cup frozen lemonade concentrate, thawed
Lemon drop candies, chopped, for garnish
Preheat oven to 350 degrees. Line muffin tins with paper liners. Place cake mix, water, and lemonade in a large mixing bowl. Blend on low speed for 30 seconds, then scrape down the sides. Increase mixer speed to medium, and beat for 2 more minutes. Scoop batter into each cup, filling almost to the top. Bake cupcakes for 20-22 minutes, and remove from oven. Cool cupcakes on racks. Top cupcakes with Lemonade Frosting, and sprinkles with chopped lemon drops.
Yield: 24 cupcakes.
LEMONADE FROSTING:
1 (8-ounce) package cream cheese, softened
1 stick butter, softened
3 cups confectioner’s sugar
3 tablespoons frozen lemonade concentrate, thawed
Zest of 1 lemon
Beat all ingredients with a mixer until light and fluffy.
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
4 eggs
1½ cups oil
2 cups sugar
2 cups flour, sifted
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, coarsely chopped
1 cup raisins
Additional grated carrots for garnish
Preheat oven to 350 degrees, and
prepare two 12-cup muffi n pans with
paper liners.
Using an electric mixer, beat eggs, oil, and sugar together on high speed until light and fluffy. Sift fl our, baking soda, cinnamon, and salt together, and add dry ingredients to batter on low speed just until incorporated. Slowly add carrots, walnuts, and raisins, and mix until smooth. Divide batter among muffin cups. Bake for 35-40 minutes. Cool on wire racks, and frost with Cream Cheese Frosting. Top with grated carrots.
Yield: 24 cupcakes.
CREAM CHEESE FROSTING:
1 stick unsalted butter, softened
1 (8-ounce) package cream cheese, softened
6 cups confectioner’s sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
Beat all ingredients with an electric mixer until light and fluffy.
GINGERBREAD CUPCAKES WITH CREAM CHEESE AND LIME CURD FROSTING
½ cup self-rising flour
½ cup all-purpose flour
¼ teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup brown sugar
¼ cup milk
3½ ounces butter, softened
1 egg, beaten
2 tablespoons corn syrup
Lime zest for garnish
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners, and spray with baking spray. Sift fl ours with baking soda and spices. In a mixer, combine flour mixture with brown sugar, milk, butter, beaten egg, and corn syrup. Divide among baking cups, and bake for 30 minutes. Cool on wire racks, then top with Lime Curd Frosting. Garnish with lime zest.
Yield: 12 cupcakes.
LIME CURD FROSTING:
1 pound cream cheese, softened
¾ stick unsalted butter, softened
1 teaspoon pure vanilla extract
1½ pounds confectioner’s sugar
4 tablespoons lime curd (available at gourmet food stores)
Zest of 1 lime
Combine all ingredients in a mixer, and beat until smooth.
