Spring might be struggling to make its grand entrance in some parts of the country, but that’s no reason to deny yourself the flavors of warmer weather. For me it’s all about the lemon.
These lemon-flavored cupcakes are made from a white cake mix (easy!) with lemon juice and lemon rind stirred in before baking. Delectable on their own? Yes. But top them with the white chocolate frosting and oooooh, baby!
As far as the white chocolate frosting goes, well…it goes far. Thus I didn’t even bother getting fancy and piping it on top; a thin layer applied with the back of a spoon does the trick and then some.
Such an easy treat to throw together! My only advice would be to make sure the white chocolate cools before it’s added to the other icing ingredients. Otherwise, you’ll end up with a lot of melted butter; not necessarily a bad thing if you want a thinner icing but you’ll have to add more powdered sugar to thicken ‘er up a little (which is exactly what I did).
The recipe for 24 cupcakes can be found below – plenty to share!
Speaking of sharing… I want to mention a really cool movement that I hope catches on and keeps on:
With my tail between my legs I’ll admit that I wish it didn’t take a week full of heart-pounding, jaw-dropping events like those in Boston to elicit this show of gratefulness – but the bottom line is I’m motivated to do more good and to let the people who risk their lives for my safety know I appreciate it.
Buy a Cup for a Cop is the brainchild of SomewhereSplendid.com’s Maddy Hague. You can check out the details here, but the gist is: When you come across a local fire fighter, police officer, or other first responder, buy him or her a cup of coffee (or hand them a gift card for one) and say “thank you.”
If you go the gift card route, Maddy has designed a little sleeve for the card which explains the origins of the program and the reason for the gesture (download the sleeve template here and then gussy it up however you like). Can’t wait to give mine away! Have a great week everybody!
Sweet Lemon Cupcakes with White Chocolate Frosting
(Source: Adapted from BettyCrocker.com)
1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil, and egg whites called for on the cake mix box
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 and a 1/2 cups white chocolate chips
1 and a 1/2 cups butter, softened
1 cup powdered sugar (plus more for thickening, if desired)
Heat oven to 350°F (325°F for dark or non-stick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites and adding lemon peel and lemon juice.
Cool 10 minutes; remove cupcakes from pans to cooling racks to cool completely.
In small microwavable bowl, microwave baking chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth;
Cool the melted chips.
In large bowl, beat butter and powdered sugar with electric mixer on low speed.
Gradually add melted chips, beating on high speed until frosting is smooth and spreadable.
Frost cupcakes and garnish with sprinkles or edible flowers.