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Showing posts with label Sweet Valentine Lemon Cup Cakes. Show all posts
Showing posts with label Sweet Valentine Lemon Cup Cakes. Show all posts

Tuesday, February 5, 2013

Sweet Valentine Lemon Cup Cakes with Sweetheart Cake Topper {DIY}

I think I am way too much  using these washi tapes {here}. But I must admit that I love working with them and photograph them. This time I am trying to create a sweet valentine cup cake toppers out of them. This Lemon cup cakes are super easy to make because it is a pre-mix cake out of the box. I am not a fan of pre-mix cake but sometimes it is practical and with a little bit additional of lemon juice, vanilla, it tastes as good as like when you are making it out of scratch.












Cake Topper tutorial.
What you need.
 Start cutting and design the washi tape to put on the heart shape cut outs. You can use your imagination on the design. You can make vertical or horizontal design and alternate the pattern of washi tape or you can use one pattern of washi tape entirely. It is up to you.

 hen finished cover the entire surface front and back of the two heart cutouts then using sewing machine; sew them to join them together. Do not sew all the way down to the bottom of the heart cutouts.

 Using glue gun, put a glue on the tip of the tooth pick and insert in between heart cutouts.


::Recipe::
Sweet Valentine Lemon Cup Cakes 

Cake.
~ 1 package lemon cake mix
~ 1 cup sour cream
~ 3/4 cup water
~ 3/4 cup oil
~ 4 eggs
~ 1 small package lemon instant pudding
~ 1 tsp lemon juice
~ vanilla

Frosting.
~ 1 cup (2 sticks) butter, soft and room temperature
~ 6 - 8 cups powdered sugar
~ 1/2 cup fresh lemon juice
~ teaspoon grated lemon zest
~ a drop of vanilla
For the cake. Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into lined cupcake tins. ake at 350 deg. for 15 minutes. Don't overbake or the cake will be too dry.
For the frosting. Place the butter in alrge mixing bowl. Add 3 cups of powdered sugar, then the juice and the vanilla. Beat until smooth and creamy. Gradually add the remaining powdered sugar. 1 cup at a time, until icing is thick enough to of good spreading consistency. (Do not refrigerate and it will last in a covered container for about three days)
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