Nana’s kitchen: Aunt Peggy’s cupcake
Was reminiscing on my younger days when our small town bakery made a cake I was fond of. (Sadly that bakery is long gone.) It was a white cake with lemon curd between the layers, vanilla butter cream frosting, covered on coconut. I mentioned to my sister, Peggy, who created a cupcake in the manner of the sweet treat. With the same type of ingredients, it is perfect to recreate the flavors.
We call this Aunt Peggy’s cupcake.
1 box white cake mix. Prepare according to package instructions for cupcake.
(you can make your cake mix from scratch)
1 jar of lemon curd. (Can be made from scratch)
Vanilla buttercream frosting
Butter Cream Frosting
3 cups powdered sugar
1/3 cup butter, softened, room temperature
1 1/2 teaspoon vanilla
1- 2 tablespoon milk
In medium bowl mix powdered sugar and butter on low speed with electric mixer
Stir in vanilla and one tablespoon of milk
Slowly beat in just enough remaining milk to make frosting easy to spread and smooth
More milk might be needed but add a few drops at a time. If too much milk is added and icing is thin, add a little powdered sugar.
Make hole in center of cooled cupcake
Add lemon curd
Ice with frosting
Notes: To make hole on cupcake use an apple corer, piping tip, small paring knife to make indentation, small melon baller, or poke a hole with your finger. No fancy equipment needed.
May you have a blessed Easter!