Zesty Lemon Cupcakes

The days we have lemons in the house are always the best ones.... Besides the fact that they smell and taste like summer, they just seem to brighten up the kitchen. It's hard to choose between lemons and limes, but for this week I'm sticking with lemons. These cupcakes have convinced me.

For the lemon cupcakes, you will need:

• 1 lemon cake mix
• 3 eggs
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 2 teaspoons fresh lemon juice
• The zest of 1/2 of a lemon

Mix together all of the ingredients and bake at 350 degrees for 15-22 minutes. 

For the lemon frosting, you will need:

• 1 stick butter, room temp
• 4-6 cups powdered sugar
• The zest and juice of a lemon
• 1/2 teaspoon lemon extract

First, cream the butter. Then add the rest of the ingredients and mix until a smooth, creamy frosting forms. 

If you make these, I would love to see! Post them on instagram using the hashtag #petite bakeress

Happy Baking!

Ashley

Lime Coconut Pudding Popsicles

When I picked up limes at the grocery store, I knew I was going to pair them with coconut. It's the ultimate flavor combo, right? Popsicles were on my list of things to make this summer, so I thought it was the perfect excuse to make lime coconut Popsicles. You should definitely find an excuse to make these too, they are so good!

If you are looking for a creamy, zesty, thick Popsicle, these are the ones for you!

For these Popsicles, you will  need:

• 1 small package instant vanilla pudding
• 1 3/4 cups half and half            
• 1 teaspoon coconut extract
• Juice and zest of 1 lime

First, mix together the half and half and pudding mix. You'll want to mix it until the pudding mix is dissolved.

Next, zest and juice the lime. Remember to always zest, then juice. :)
Add in the coconut extract.

Pour the mixture into a Popsicle mold or just some paper or plastic cups.

Pop these in the freezer for 2-3 hours, then insert the sticks. After the initial 2-3 hours, freeze for an additional 2 hours. These Popsicles will keep for 3 days in the freezer.

This recipe makes 4-6 Popsicles.

If you make these popsicles, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley

Honey Cupcakes with Berry Filling

I was in Idaho last week and while I was there, I picked up some honey. Fresh, locally harvested honey. We brought empty ice cream buckets and filled them up. I knew right away that it would make fabulous cupcakes...... and it did :)

For the honey cake, you will need:

• 1 yellow or white cake mix
• 3 eggs
• 1/3 cup oil
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 1/4 cup honey

Mix together all of the ingredients and stir until well combined. Bake at 350 degrees for 15-22 minutes.

For the filling, you will need:

• 1 cup high quality berry syrup
• 2 tablespoons cornstarch
• 1/3 cup honey
• 1 tablespoon lemon juice
• 2-3 tablespoons water

Heat ingredients in a medium sized pot over medium heat until it starts to thicken and bubble. Remove from heat. To insure a smooth filling, strain it. 

To fill the cupcakes, take a small paring knife and cut a hole in the center of the cupcake and spoon in filling. 

For the frosting, you will need:

• 2 sticks butter 
• 6 cups powdered sugar
• 1 cup honey
• 1 tablespoon milk, if needed

Cream the butter. Add in the rest of the ingredients and mix until well combined. Frost the cupcakes as desired. 

(makes 20-24 cupcakes)

If you make these cupcakes, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley