Recipe: Colossal's lemon cupcakes

Cleveland Cooks: Colossal's lemon cupcakes

Colossal Cupcakes-Lemon Cupcakes

1 box of lemon cake mix

4 eggs

1 cup of instant vanilla pudding

1/3 cup real lemon juice

1/3 cup water

1/3 cup heavy cream

Combine all liquids with eggs in a mixing bowl and add instant pudding and cake mix. Beat until smooth, about 5 minutes. Bake at 350* until golden brown around the edges. Use toothpick trick. When the toothpick comes out clean or there is a bounce when you tap the top center of your cupcake, your cake is ready.

Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, softened

2 packages (8oz each) cream cheese, softened

8 cups confectioners' sugar (about 2lbs.)

1 T. milk

In a large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30-60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.