Pumpkin Cupcakes With Cream Cheese Frosting

White Cake with Lemon Cream Cheese Frosting

White Cake With Lemon Cream Cheese Frosting

Ingredients

Yield : 1 LAYER CAKE

:CAKE:

• 1 box of white cake mix

:LEMON FILLING:

• 1/2 cup sugar
• ¼ cup cornstarch
• 1/4 teaspoon salt
• 2 egg yolks
• 3/4 cup water
• 2 tablespoons unsalted butter, softened
• ? cup freshly squeezed lemon juice
• 1 teaspoon lemon zest (you’ll need more for the frosting)

LEMON CREAM CHEESE FROSTING

• 1 package (8oz) cream cheese, softened
• 1/4 cup butter, softened
• 2 to 3 teaspoons freshly squeezed lemon juice
• 4 cups powdered sugar
• 1 teaspoon lemon zest

Method

FOR CAKE:

1. Prepare white cake as directed on box in two round 8 or 9 inch pans
2. Cool completely on wire rack
3. You could of course use your favorite recipe for white cake if you wanted to, but as you’ve probably figured out by now, I take shortcuts whenever possible

LEMON FILLING:

1. Have all your ingredients ready before you begin
2. Mix sugar, cornstarch and salt in small saucepan
3. Add egg yolks and mix until egg is completely mixed with dry ingredients
4. Whisk in water until mixture is smooth
5. Cook over medium low heat until just boiling
6. Mixture will be quite thick
7. Immediately remove from heat and stir in butter
8. Gradually whisk in lemon juice until smooth
9. Stir in zest
10. Pour into bowl and cover surface with plastic wrap
11. Refrigerate until firm, about 1 hour

LEMON CREAM CHEESE FROSTING:

1. In a large bowl, with electric mixer, beat cream cheese and butter until fluffy
2. Add powdered sugar and lemon juice; beat until light and fluffy
3. Fold in lemon zest

ASSEMBLING CAKE

1. Slice off very top of each layer of cake to create a flat surface