If you like lemon anything, I guarantee that you will LOVE these "frozen concoctions" to quote Jimmy Buffett! No baking involved in this one either....this recipe is sooooo easy. It involves only a few ingredients: sugar, lemon, whipping cream for the "cupcake." Butter, graham crackers, sugar and corn flakes for the bottom! 
I found the recipe in Cupcakes Galore by Gail Wagman. She has lots of other fun ones, too, but this is by far the easiest, most elegant, and at the same time, phun cupcake. I made 12 and only this one was left to be photographed! I made six using silicone cupcake holders and another six using these chocolate "cups". Believe it or not, everyone wanted the regular ones...not the chocolate...well, obviously the chocolate ones got eaten in the end!
The glass that the cupcake is in with the initials EC belonged to my Nana's "gentlemen friend", "Chappy"...whose real name was Edmund Chapman. This glass reminds me of the fun times we had with both of them. I think he would have loved this photo!
And, then we have Layla...the LayLays....aka the Baby...the Queen...our Diva...Wiggles...gazing longingly at the Frozen Lemon Cupcake! What a sight! I wish I could have shared them with all of you.
Here's the recipe...the easiest cupcake I've ever made:
Aunt Florence's Frozen Lemon Cupcakes
Makes: About 12 cupcakes
Lemon Cream
1 cup sugar
Juice and finely grated rind of one lemon
2 cups whipping cream
"Crust"
1/2 stick unsalted butter
1/2 cup crushed grahma crackers
1/2 cup crushed corn flakes
2 tablespoons sugar
Jellied lemon sliced or small berry for topping.
1. Making lemon cream: combine sugar and lemon juice and rind in a large bowl. Gradually beat in cream.
2. To make the bottom crust: melt butter in a pan over low heat and stir in crushed graham crackers, corn flakes, and sugar. Remove from heat.
3. Press down crust mixture into the bottom of a silicon cupcake holder or cupcake liner. I used the silicon holder because it was more rigid and removed it after the cupcakes were frozen. Freeze for at least 3 hours. Unmold and top with a jellied lemon slice or a small berry of some kind.
4. These will make you very happy! :)
Rock On!
CQ
Ohh La La! Aunt Florence's Frozen Lemon Cupcakes
Subscribe to:
Post Comments (Atom)
Amazing details in these shots...are you still using a point and click?
ReplyDeleteprissycook: I got an awesome new camera...Canon PowerShote S3 IS...I'm loving it! I bought a macro lense for it that makes it pretty easy to get up close and personal. Speaking of personal...how are u doing?
ReplyDeleteThat looks like a cupcake from heaven...I'm sitting here drooling over it! YUM!
ReplyDeleteBeautiful, tasty, and easy. My kind of cooking!
ReplyDeleteI'm sorry to leave a comment about this but I can't find your email address on the site anywhere! I remember you using the Wilton king cupcake pan a while back and I finally tracked one down for myself. I was just wondering if king cupcake paper thingys [my mind is totally blanking on what they're reall called!] yet. Or do I have to do it the old-fashioned way with crisco and flour? Thanks in advance!
ReplyDeleteAmanda: I found the king-sized (also known as "jumbo") cupcake paper liners at Michaels. If you shop online, I found them at this url:
ReplyDeletehttp://www.cakesbysam.com/store/cart.php?target=product&product_id=22162
Good luck!
CQ
Hi - first time commenting, but have been checking out your site regularily...great stuff! I have a question about this recipe...are you using ready made whipped cream or liquid form? I'd like to give this a try this weekend! Thanks!
ReplyDeleteHi Mel: This is the liquid form of whipping cream...not the can kind. Make these...they were such a hit...very light and lemony! Email me if you have any more questions: 52cupcakes@gmail.com
ReplyDeleteCQ
THANK YOU, CQ!! Will let you know how it goes! Mel=)
ReplyDeleteHi Cupcake queen,
ReplyDeleteDo you want really cool looking cupcake cups?
I have a stash of them and they are really cool..like green ones with party hats, yellow ones with smiley faces etc(even those with flowers)
I can e-mail you the pictures of the wrappers if you want. Juz reply my comment with your email address.. :)
Great looking food in this blog!!:)
Oh, wow, those look wonderful! *hearts lemon*
ReplyDeleteI love lemons and when it's a nice hot day(not like in Paris right now) these are a perfect treat.
ReplyDeleteHi CQ! I just wanted to follow up and tell you these lemon cuppies were A HIT!!! Everyone loved them, myself included! I sprinkled a bit more lemon rind on top for decoration Thank you so much for the recipe!
ReplyDeletePS: I guess my freezer isn't as powerful as yours, tho'...they were still a teeny bit soft after 3 hours...so I kept my 2nd batch in for a total of 6 hrs and they were perfect!!
This sounds delicous How long do you beat the cream into the sugar and lemon juice?
ReplyDeleteThis recipe looks so refreshing to the palette. Will make some this coming weekend. Thanks!
ReplyDelete___
Medisoft software