lemon ice box cupcakes
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Frost each cupcake with fresh whipped cream. Sprinkle each with graham cracker crumbs and top with to candy lemon wedges or if desired one fresh lemon slice
one can sweetened condensed milk, 14 ounces
1 teaspoon lemon zest
1/2 cup fresh lemon juice, about three lemons
mix all ingredients in a small bowl, stirring until well blended. Cover and chill until thick. Makes 2 cups
1/2 cup butter, softened
1 cup shortening
2 cups sugar
four large eggs
2 3/4 cup soft wheat flour, or all purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 cup buttermilk
1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
paper baking cups
vegetable cooking spray
preheat oven to 350°. Beat butter and shortening at medium speed with mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
Place paper baking cups into two muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans to wire racks, and cool completely.
Note: vanilla bean cake variation: substitute 1 to 2 tablespoons vanilla bean paste for the vanilla and almond extracts.
1 1/2 cups whipping cream, chilled
2 teaspoons vanilla extract
1/4 cup powdered sugar
beat whipping cream at high speed with electric mixer until soft peaks form. Add vanilla and sugar and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups