Thursday, April 26, 2012
Kristan over at Confessions of a Cookbook Queen regularly cracks me up with her quips and provides daily opportunities to blow any diet or healthy eating pattern I am trying to establish here. She's quite amazing with all things sweet!
Here's the recipe for her Mini Lemonade Cakes. They got 10 thumbs-up at our house!
Mini Lemonade Cakes
1 box Duncan Hines White Cake mix
1 cup sour cream
3 oz cream cheese, softened
12 oz frozen lemonade concentrate, thawed (I used raspberry lemonade which gave the cake a girly pink hue)
1 cup powdered sugar for glaze
Preheat oven to 350. Butter and flour mini cake pans.
In the bowl of an electric mixer, combine cake mix, sour cream, cream cheese, eggs, and HALF of the lemonade concentrate. Mix on low speed for one minute. Scrape the sides of the bowl and increase speed to medium. Beat for 2 minutes.
Pour batter into prepared pans and smooth the top with a spatula. Bake for about 15 minutes or until tops spring back when lightly touched.
Remove pans to cooling racks. Allow cakes to cool to just barely warm, remove from pans, and place warm cakes on racks. Prepare glaze by whisking 5 tablespoons of the leftover lemonade concentrate with 1 cup of powdered sugar. Drizzle over warm cakes.
*Serve with a nice dollop of Cold Stone Creamery's Sweet Cream with fresh raspberries mixed in. Delicious!
Posted by The Sneaky Mommy at 1:33 PM