I love lemon. Lemon cookies, lemon cake, lemonade… Outside of chocolate, it is my favorite flavor to bake with.
I blame my Uncle Billy for my love of chocolate. Giving me M&Ms at his every visit. And my sweet grandmother is responsible for my love of lemon. She made my favorite pie, Lemon Ice Box, every time I asked. It’s amazing I was a skinny child. {grin}
This weekend, in the hopes that spring will arrive soon, I baked up some simple lemon cupcakes.
This post is really all about the icing and the candy topper. The cake mix is a Duncan Hines Supreme Lemon. So yummy and dairy free so my youngest can enjoy it too.
For the frosting, you’ll need:
- 1 container Cool Whip
- 1 can sweetened condensed milk
- 4 tbsp. lemon juice (or more to taste… I like more)
- Optional: lemon yogurt coated pretzel
And the easy instructions:
- Combine cool whip, lemon juice and sweetened condensed milk in mixer
- Chill for 3 hours (it brings out the lemon flavor and hardens the icing)
- Top cupcakes and serve. If longer than 15 minutes, chill iced cupcakes.
Serve these yummies with a hot cup of coffee and you can’t go wrong.
Want a little inexpensive party tip? Embellish white cake plates with a simple strip of crepe paper. It’s much cheaper than ribbon and can be just as pretty!
As always, I hope you’re inspired to craft, bake, create and celebrate!
Join The Celebration Shoppe on facebook, sign-up for the daily ideas to come right to your inbox (never miss an idea, giveaway or free printable!), connect with Kim on twitter, pinterest and on instagram. And don’t forget to shop the party store for birthday, baby shower and holiday party supplies. Oh, and now you can follow the blog with Bloglovin too! Hope to see you around!