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Lemon Cream Cheese Mini-Cakes

May 27, 2011

Happy Memorial Day Weekend!  I had big plans for a complete Memorial Day themed week filled with patriotic sugar cookies, pies and cheesecakes.  Well…if you haven’t noticed, I didn’t really get to any of those 🙂  Maybe by next year I’ll get it together enough to plan out my blog posts weeks in advance so I can actually contribute to the holiday fun.  Strangely enough we don’t have big plans for this weekend.  I’m sure I’ll get together with my family and grill on Monday but other than that, it’ll be pretty low-key, and I’m not complaining!  I may not even bake.  Ah, who am I kidding, something sweet will be made and hopefully a new recipe for everyone next week!  But for now, here is a light and delicious mini-cake in patriotic colors.

This cake is really just a vanilla cupcake with lemon zest that gives it a very light, fresh lemon flavor which is complemented by the creamy frosting and fresh berries.  It’s only downfall is that it isn’t exactly 90 degree weather friendly so it will have to be a post-barbeque, inside dessert.

I hope everyone has a great weekend, visit us on our facebook page and tell us what you are baking for the holiday!

remove the cupcake wrapper and cut into 3 layers

frost each layer

and top with fresh berries

Lemon Cream Cheese Mini-Cakes
Yields 12 mini-cakes

Ingredients:

1/2 recipe of Magnolia’s Vanilla Cupcakes
zest of 1/2 a lemon

3/4 cup (1 1/2 sticks) unsalted butter
8 oz cream cheese
2-4 cups confectioners sugar
1 teaspoon vanilla

6 oz assorted berries (raspberry, blackberry, blueberry, or strawberry)

Directions:

1. Bake the vanilla cupcakes, beating the zest into the batter at the very end. Cool completely.

2. Cream the butter and cream cheese in a large bowl with an electric mixer.  Add the powdered sugar 1/2 cup at a time until the frosting is thick enough to pipe.  Beat in the vanilla.  Transfer the frosting to a piping bag fitted with a tip of your choice.

3. To assemble the cakes: Remove the wrapper from each cupcake and cut into 3 even layers, you may also need to even out the top of the cupcake if it has too much of a dome.  The cupcakes will be served upside down so the original top will now be the base. Pipe a layer of cream cheese frosting on the base, top with the second layer, pipe more frosting on that layer and finish with the last cake layer.  Frost the top with the cream cheese frosting and place a few assorted berries.  Keep cakes covered at room temperature until ready to serve.

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3 Comments leave one →
  1. Sue Gancaz permalink
    May 28, 2011 7:24 pm

    Oh I need to try this one too!!! This one will be easy for me!

  2. May 30, 2011 6:53 pm

    Aw these are so cute! This is such a good idea… they’re like little mini trifles or shortcakes! Very delicious!

  3. May 31, 2011 8:25 pm

    These make me very happy!

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