This is perfect- light and fluffy if you beat it long enough, and fresh tasting with fresh lemon juice. Was perfect on top of lemon cupcakes that weren't very lemony. I went with 2.5 tablespoons of lemon juice in the frosting, and that was bordering on too strong, so I would be careful about adding any more than that. I would add some milk to thin it out if needed, and more sugar if you need to thicken it up. If you go with cupcakes, after frosting, top them with a large-grain turbanado-style sugar for a delicious crunch that looks gorgeous! Yum!!!

Reviewed On: Jan. 4, 2009

This was tasty and moist... I used kahlua instead of water to add a little more depth to the flavor- this was good, and next time I'll try coffee. I used mini chips which I'd highly recommend since they don't sink like full-size chips can, and they get more distributed. I made cupcakes (about 32) and baked for about 18 minutes. I frosted with the creamy chocolate frosting recipe on this site- and the combination worked well. I was a little disappointed today (day after) that the cupcakes aren't more moist, but I may have baked them a minute too long- it's so important not to overbake stuff. Still, very tasty and will keep this recipe around!

Reviewed On: Jan. 2, 2009

Very easy and a real crowd-pleaser! It bakes for me in about 35 minutes- make sure you don't overbake it, since that dries out any cake. I use Capt. Morgan's rum, which gives a nice flavor, although I might try the coconut rum as others have suggested. I used coconut milk (canned) instead of water and that added a nice touch of additional richness, but wasn't a must-do. I had to send this recipe out to everyone at a potluck I just brought it to. Yum!

Reviewed On: Jan. 1, 2009