Lemon Burst Mini Cakes are big on flavor and presentation but amazingly quick and easy to prepare. Jumbo muffin pan bakes these single-serving cakes. Drizzled icing, fresh berries and a lemon curl add the elegant finishing touches.
Preheat oven to 350°F. Spray jumbo muffin pan with vegetable pan spray.
In large bowl, combine cake mix, water, vegetable oil and egg whites; beat with electric mixer 2 minutes. Add lemon zest and juice; mix until well blended. Distribute cake mixture evenly into baking cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 8 minutes. Remove cakes from pan.
Place cooling grid over cookie sheet. Level top of each cupcake and turn over onto grid. Heat icing following package directions. Ice top of cupcake, allowing icing to drip down sides. Let stand until set. Garnish with fresh raspberries and lemon zest.
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I did a variation of this for my daughter's 2nd birthday. I liked the concept, but decided to personalize it for a 2 year old little girl who loves pink. I made my own scratch white cake mix and omitted the lemon zest and juice, but tinted a beautiful pink. Unfortunately, there were no raspberries to be found, so instead I made up a quick icing tinted pink as well. I loved the concept presented in this idea and decided to modify to meet the needs for our celebration, and my obsession with doing everything from scratch. But, if I was in a pinch, the cake mix and ready to use decorator icing would have worked beautifully as well. A fun easy project that turns out beautifully.