I actually adapted my own recipe (grins from ear to ear). Yep. First time ever! I adapted the famous WASC cake I spoke about, but, er um, totally forgot to post. I used half of a box of yellow cake mix, added some sour cream, lemon juice, zest, didn't over mix and sure didn't over bake and VOILA! I also used a lemon cream cheese recipe from Allrecipes.com. Then for some added flair, I made a very bad attempt at piping. Oh LAWDY do I need practice. But hey we tried right?
The cake is dense and very moist. Not overly lemony, you could actually easily adjust the lemon taste to your liking. I used zest and juice from one lemon and it gave me about 1/3 cup of juice. Then I added water to make 2/3 cup of liquid total.
Please, if you love me, pretend that you see little crumbles of graham cracker on the top.
And if you really love me please pretend you haven't noticed that I don't have a new PHONE YET!
Look at my lil pastry chef in the making
Lemon Cheesecake Cupcakes
(By Kelli - makes 12 - for beginning bakers)
1/2 box yellow cake mix (approx 1 1/2 cups of mix)
1/2 cup AP flour
1/2 cup sugar
1/3 cup lemon juice
1/3 cup water
1/2 cup sour cream
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 egg whites
Preheat oven to 325. Line cupcake pan with liners. Throw all ingredients into your stand mixer and mix on low-medium with the paddle attachment for 2-3 minutes. You don't want to over mix and make the cake tough. Pour batter into prepared muffin cups about 2/3 of the way full. Bake for 20-23 minutes or until a toothpick inserted into cake comes out with moist crumbs. DO NOT OVER BAKE. It should not be brown at all. Let cool completely and top with Lemon Cream Cheese Frosting.
Lemon Cream Cheese Frosting
(Courtesy of Allrecipes.com)