Very good! I love lemon cupcakes, so I added a little bit of lemon extract to the cake mixture. My first batch I baked for 20 minutes, and they were a little more brown than I wanted, so the second batch only took 15 minutes. I didn't use the frosting only because I LOVE a topping that I use for a refrigerator cake recipe of mine: 1 package of dream whip, 1 package of Lemon pudding, and 1 1/2 cups of milk; mix it with a hand mixer on med-high for 3-8 minutes (until stiff). I baked these for Easter, so I added some food coloring to the frosting to make it festive! I also expected the cake to be more light than it was (more dense like a cake). It wasn't bad, but I was just expecting something a little lighter.
Was this review helpful?
0 users found this review helpful
Very good! I love lemon cupcakes, so I added a little bit of lemon extract to the cake...