Lemon cream pie cupcakes
We love lemon, it's tart and tangy and just a little bit sweet. It's great in the summer or whenever you are wishing it was a little warmer. We love it in our tea, as lemonade, in salad dressings or desserts. Today I had a craving for lemon cream pie, so I made these. They don't take very long to make either.
So, here is my version of a cupcake, that tastes just like lemon cream pie.
Here's what you need to make them:
- 1 basic yellow cake recipe (you can use this one, or a boxed mix if you would like)
- 1/4 cup lemon juice
- 2 teaspoons of lemon extract
- 4 drops of yellow food coloring
For the whipped cream frosting you'll need:
- 1 pint of heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon of lemon extract
- 2 drops of yellow food coloring
Prepare the cake mix according to the instructions.
To that add in 1/4 cup of lemon juice and 2 teaspoons of lemon extract and beat on medium speed for 2 or 3 minutes.
Add in the food coloring and mix for 30 seconds to a minute.
Once your batter is ready, fill a lined muffin tin, about 2/3rds full.
Bake at 350 degrees for 25 to 30 minutes.
They're ready when a toothpick inserted through the middle comes out clean, or they will spring back when you gently touch the tops with your finger. Let them cool thoroughly, about 20 to 30 minutes before frosting.
While the cupcakes are cooling, prepare the whipped cream icing.
Add the cream to a large bowl, and beat on medium speed for 3 minutes.
You'll see bubbles forming along the sides of the bowl.
It will start to get thicker. Once it has increased in volume, add in your extract and food coloring.
Mix until the color is even throughout.
Add in the half cup of powdered sugar, and beat on high speed for 3 or 4 minutes. Until you see stiff peaks formed.
Once the cupcakes have cooled, load your pastry bag with the whipped cream.
Ice your cupcakes with the whipped cream, and garnish with lemon slices.
And thats all there is to it. These are pretty easy to make, and they taste AWESOME! The whipped cream is stable enough to leave out for a few hours. If you're making these the day before you need them, then you should store them in the fridge.