Monday, September 11, 2006
So Close But Yet So Far...
I decided to clean out my pantry closet and use some of the boxed cake and muffin mixes that have been accumulating. This one was Betty Crocker Lemon Cake.
For some reason it triggered a memory of Chocolate Lemonaire Doughnuts. I used to eat them every now and then at Dunkin Donuts and they were one of my favorites. It is a doughnut filled with lemon custard and frosted with chocolate glaze. I immediately knew this would be my inspiration for the Lemon Cake mix.
Since I had buttermilk in the fridge, I wanted to try using it in the cake mix for something a little different. I looked on the Betty Crocker website for a recipe using buttermilk and found one for Lemon Cake With Raspberry Mouse. It sounded great but I wanted to go with the Chocolate Lemon combo, so I adapted it to what I had on hand.
So I know your wondering why the cupcakes "COULD" HAVE BEEN GREAT. Well, I think the canola oil I used was starting to go bad. It had a strong smell when I was measuring it, but I just thought I was imagining it. The final product was perfect other than the funky after taste of oil. The cake came out very moist and rose to perfection. The frosting was awesome. Doesn't it figure?
I will make this recipe again when I get some new oil! So try it, it will be awesome if you use fresh oil.
Lemon Cupcakes with Chocolate Frosting and Lemon Glaze
Adapted from Betty Crocker Lemon Cake with Rapsberry Mouse
1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/3 cups buttermilk
1/3 cup vegetable oil
1 teaspoon grated lemon peel
1 . Heat oven to 350°F. Grease bottoms only of two 8-inch or 9-inch round cake pans with shortening or cooking spray.
2 . In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3 . Bake Cupcakes 16 to 21 minutes, 8-inch rounds 33 to 38 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Frost with "Perfectly Chocolate" Chocolate Frosting and drizzle with Lemon Glaze.
High Altitude (3500-6500 ft):
Heat oven to 375°F. Use 9-inch pans. Stir 1 tablespoon Gold Medal® all-purpose flour into dry cake mix. Decrease oil to 2 tablespoons. Bake 27 to 32 minutes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine (I used Smart Balance Light Buttery Spread)
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter (I just let the spread come to room temperature). Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Zest from 1 lemon
Juice from 1 lemon
Mix all ingredients in a bowl, adding small amounts of confectioners sugar until desired consistency.
Have you ever heard of Chocolate Lemonaire Donuts? Do you like Chocolate and Lemon together?