Saturday, June 2, 2007

Lemon Cupcakes with Lemon Creem Cheeze Frosting and a Rasberry

I'd be lying if I said I didn't think this was the best photo I've ever taken of a cupcake.







I used a recipe someone posted awhile back on the PPK forums for "Fluffy White Cupcakes" and added lemon extract and lemon juice and lemon zest to the batter. They came out really, really fluffy and moist.

YUM.

The frosting was just 1 tub of Tofutti Better than Cream Cheese, 1/4 cup of Earth Balance, 1 tbsp of lemon extract and lots of confectioner's sugar. Topped with a fresh rasberry and a tiny pinch of lemon zest.

They just seemed so sophisticated and grown up.
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni