Lemon Cupcakes
One of hubby’s coworkers, George, has been asking for Lemon cupcakes ever since I made these lemon cookies. Hubby and I both weren’t huge fans of the cookies, but George LOVED them.
After the January DB challenge, I had about a cup or so of leftover lemon curd. I could have eaten it all with a spoon, but I figured I could mix them into a cupcake instead.
I used the vanilla cupcake recipe from Vegan Cupcakes Take Over the World and added about 3/4 cup of lemon curd to the batter at the end. Then I put a teaspon of lemon curd directly on top of the cooled cupcakes. Last, I topped them with cool-whip frosting with the rest of the lemon curd mixed into it. I also threw some lemon zest into the frosting for texture.
These cupcakes were great. The lemon flavor was subtle and the cool-whip frosting balanced the flavors well. The recipe made 14 cupcakes, 12 of which went to work with hubby. He reported back that George ate 4 and said that he loves me 🙂
Lemon Cupcakes – adapted from Vanilla cupcakes from Vegan Cupcakes Take over The World – makes 14
1 cup soy milk
1 tsp apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup non-hydrogenated margarine, softened
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extrat, caramel extract, or more vanilla extract
Preheat oven to 350 and line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.
Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don’t beat past 2 minutes. Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
I then folded in 3/4 cup of lemon curd.
Fill cupcake liners two-thirds of the way and bake for 20-22 minutes until done. Transfer to a cooling rack and let cool completely before frosting.
Cool-Whip frosting – not sure of the original recipe, but here’s what I did:
1 tub Cool Whip
1 pkg vanilla pudding
1/4 cup milk
1/2 cup lemon curd
2 tsp lemon zest
Combine pudding mix and milk and stir until mostly dissolved. Add remaining ingredients and stir until combined.
To Assemble cupcakes:
After cupcakes have cooled, scoop 1 tsp of lemon curd onto the top of each cupcake. Spread lemon curd with a knife to cover top of cupcake.
Pipe frosting on top of lemon curd.
Sprinkle with yellow sugar.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Caramelized onions. I would always snarl at them until I actually tried them and realized they are delicious!
Love Fish Taco’s! We like ours with: fish fingers, cabbage and ranch sauce w/ taco seasoning…ummm..
Try the true Mexican way: with shredded, crispy cabbage, it’s so good.
I tried something I thought I wouldn’t like (that’s a very small percentage of the foods in the world!) and I was right, I totally disliked it – and that’s octopus!
Brussel sprouts. I split them in half, and saute them with olive oil, butter, and garlic. They’re my new favorite vegetable, and my wife and I make them once a week.
On a fish taco note, I had always wanted to try them, finally did, and they were terrible. Turns out I tried them at a bad Mexican restaurant, even though the place was always packed. It was sort of a tourist trap, and eventually went out of business. I’d never thought to try them home, that sounds like a great idea.
I just had to comment…I was the same way with fish tacos and then i tried them and LOVED them. I can’t get enough! Glad I’m not the only one
Oh boy fish tacos… when I first heard of them I thought the concept was a terrible idea. I finally let my husband convince me to try them and I of course loved them. Like Nancy said, we eat them the Mexican/Baja way with cabbage. So good!
Now have you tried shrimp tacos?!
I have not tried shrimp tacos. I will have to look into that.
So true!! I always giggle about them too lol. I had this sandwich that sounded so gross I wanted nothing to do with it, then a friend ordered it and made me try it… it was AMAZING!
roasted corn seasoned, mashed and mixed with diced red bell pepper, topped with cheddar, apricotjam and mixed greens, on wheat
The use of sprouts in your tacos is a great idea! I’m going to have to try that!
I’m not a big fan of fish but these look very delicious:) I used to turn my nose up to deep fried pickles but then I finally tried them…they are delicious!!!
I was skeptical of fish tacos until I tried them. Now they are probably one of my top 5 foods. I love mine with cabbage, lime, and pico de gallo
Also used to turned my nose up at fish tacos! Had them again tonight, this time with swordfish nuggets (Hey the bits and pieces were only 4.99 per lb!) DELISH 🙂
Jen, I too was a fish taco “snob” Couldn’t imagine whoever would think to do such a thing. You actually opened my mind up to trying them. I made salmon with taco seasoning ones and we really loved them, thanks to you. I told a friend whose husband goes to Alaska fishing and always brings home lots of salmon and halibut. They are coming over tonight and guess what we are having? SALMON TACOS!! Thanks.
So glad to hear it!