Before I get to this week's recipe, I have to share this story with you. Tonight we were at a local food tasting event, and Gigi's Cupcakes was one of the vendors. As I approached the booth, all wide eyed and smiling (as I always tend to be in the presence of a Gigi's Cupcake), I told my husband, "I have to decide which ones I want to try." And the girl behind the table said, "Take as many as you want." And I said, "Oh no! Don't say that, cause I'll take them all!"
We laughed. And then I took 3 mini cupcakes. (3 Mini Cupcakes equals 1 Whole Cupcake. Right??) Then as we walked off I said to my husband, "That girl doesn't know who she's dealing with. I'll be back later to get try the other 3 flavors they've got." (And yes, Miss Piggy did make it back to try the other three.)
And my mom and stepdad were volunteering at the event, and were also able to hook me up with some cupcakes to carry home, so tonight we're in cupcake heaven!
Well, the cupcakes I'm sharing today aren't from Gigi's, but I expect they'll be a crowd please just the same!
Recipe for Lemon Buttercream Cupcakes:
For the cupcakes, just use a yellow cake mix or yellow supreme. Or you could try this
Lemon Pound Cake
recipe (my favorite!) and just adjust the baking time.
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
4-6 tbsp milk
Cream together butter and shortening. Add lemon juice and vanilla extract and mix well. Slowly add powdered sugar. Then add a little milk and continue to alternate between the two, until all ingredients are added and you reach desired consistency. (You might need to add extra milk or sugar if the consistency isn't right.)
Labels: cupcakes, desserts, Recipe of the Week