The recipes typically started out with a boxed mix (mom nearly refused to bake whatever from scratch besides cookies!), cut up into 3 round pans to create a taller cake. while the ones cooled, we dyed a number of the canned vanilla frosting blue with meals coloring and prepared the amusing embellishments.
once mother assembled the 3 layers, we unfold plain vanilla frosting across half of the top of the cake, accompanied with the aid of the freshly dyed blue frosting on the closing half of and across the aspects. We pressed small Goldfish crackers into the edges to make it appear like they have been swimming in circles across the cake, and then we commenced adorning the pinnacle.
Ingredients
For the cupcakes:
- 2 ½ cups (300g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp (15g) lemon zest*
- 1 tbsp (14g) coconut oil or unsalted butter, melted
- 3 large egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- 1 tbsp (15mL) vanilla crème stevia
- ½ cup (120g) plain nonfat Greek yogurt
- ½ cup + 2 tbsp (150mL) freshly squeezed lemon juice
- ½ cup (120mL) nonfat milk
For the frosting:
- 2 cups (480g) plain nonfat Greek yogurt
- 2 servings (16g) sugar-free, fat-free instant vanilla pudding mix (see Notes)
- 2 tsp lemon extract
- ⅞ tsp vanilla crème stevia, or more/adjusted to taste
Instructions
- To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk in the lemon zest. In a separate bowl, whisk together the coconut oil, egg whites, vanilla, and vanilla crème stevia. Stir in the Greek yogurt. Stir in the lemon juice. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Divide the batter between the prepared paper liners. Bake at 350°F for 19-22 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes bake, prepare the frosting. Add the Greek yogurt, instant pudding, lemon extract, and vanilla crème stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the cream cheese frosting on top just before serving.
Based On The Recipe From: https://amyshealthybaking.com/blog/2017/08/15/healthy-lemon-cupcakes-with-lemon-frosting/
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