Well, as much as I would love to head to Memphis once a week for some cupcakes, I just can't. So I decided to try to re-create (as much as possible) the amazing "Sunshine" cupcake I had at Muddy's. I think they turned out purty darn close...
First you will need:
*plus eggs! Oh me. Can't forget the eggs. ;)
1 box Yellow cake mix
1/2 cup water
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
Bake at 350* for about 19 minutes
*basically i followed the recipe on the back of the cake mix but made half of the water, lemon juice and used olive oil instead of vegetable oil. Does that make sense? :)
Squeeze your lemon juice. It took 2 lemons to get the 1/2 cup i needed for the cake.
Zest one lemon to use later as a garnish...
Ahh, there are the eggs! ;) Mix up all the ingredients...
Load up your cupcake liners. I like to use an ice cream scoop so my cupcakes are all the same size.
They just look prettier later if you do it that way. :)
Bake @ 350* The cake mix said 19-23 minutes.
I like to use the least amount that way they won't dry out.
And while they bake...
2 pk cream cheese
1/4 cups freshly squeezed lemon juice
6 cups powdered sugar
Splash of vanilla
For your icing...
The icing was all trial and error here but I liked how it turned out. It will not be heavy and you will not be able to make a swirly top like with a regular buttercream icing, but it was light, yummy, and perfect for these cupcakes.
Don't forget to take em out!!! (Yes this happens to me ALL the time. :P )
Load up a ziplock bag with your icing and cut the corner off.
Then you can make a nice dollop of icing on the top!
...and don't forget your zest for your garnish!
The Loo-la-bees had to try, of course!
Hope you have a Sun-shiny day! :)