Lord help me.
I’m posting a Sandra Lee-esque recipe.
It’s not that I don’t love baking from scratch; I do. But there are only so many hours in a weekend, especially Easter weekend. Somewhere between spending Saturday at the mall and egg-painting and Sunday at home with family sifting together flour, sugar, and baking soda didn’t seem so important. So I phoned it in. But I made the frosting from scratch, and everyone knows that’s the part that counts.
Ingredients(Makes around 16 cupcakes):
- 1 box yellow cake mix
- 2 or 3 eggs*
- 1 cup coconut milk
*Use however many the instructions for the cake mix calls for.
Preheat an oven to 325 degrees.
Mix together the mix, eggs, and coconut milk in a large bowl until well-beaten.
Evenly scoop the batter into lined cupcake tins making sure each paper liner is about 2/3rds full. Bake for 22-25 minutes or until the tops are firm to the touch. Let cool completely before frosting.
- 4oz room-temperature butter
- 2 cups powdered sugar
- Zest from one lemon
- 2 teaspoons lemon juice
Beat together the butter and 1 cup of powdered sugar. Slowly incorporate the rest of the sugar while beating until all of it is mixed in. Add in the lemon zest and juice and mix until the frosting reaches a uniform consistency.
Spread on cupcakes or over cake. Optional: Roll the tops of the cupcakes in a bowl of shredded coconut.
Like I said, it’s the
frosting thought that counts.