Sweet treats: Bake a fairy cake

Everyone adores cupcakes. They are sweet, tasty little bites of irresistible goodness. They also limit your caloric damage – assuming you don’t eat a dozen of them. The scandal is the ransom a good cupcake can fetch these days. In many cities, a single lovely fairy cake can run from $3 to a hefty $5. Heavens!

Baking you own is snap. This recipe makes rich lemony cupcakes. It starts with cake mix. This really good cheat and no one will ever know when you are done. It also uses a box of pudding mix and light sour cream. It is delicious! The icing is also super-easy and so much
better than canned icing. You will never go back once you try it. It does use raw eggs. I have never gotten sick from raw eggs in icing or mayonnaise. If the idea makes you nervous, buy pasteurized raw eggs at shops such as Whole Foods.
Preheat oven to 350f/180c
1 box of Duncan Hines extra-moist lemon cake mix
1 box of lemon pudding
1 cup of light sour cream
4 eggs
½ cup of oil
Empty the cake mix and pudding into a bowl or food processor (I use food processor all the time).
Beat in the eggs and oil, one at a time, alternating the oil (I often substitute ½ cup melted butter) Fold in the sour cream.
Pour into foil-lined muffin pans. Fill only three-quarters full. Bake about 20 to 25 minutes, until a toothpick comes out clean.
Cool the cupcakes before frosting them, otherwise the icing will melt.
I got this icing recipe from a lovely Hungarian lady. It the best I have ever found. I can never thank her enough for sharing!
Beat until very fluffy with a mixer or in a food processor
1 box or 2 cups of icing sugar
Finely-grated rind from a clean lemon
½ tsp lemon extract
¾ lb. /340gr. / 3 sticks of butter
2 egg yolks
Frost the cupcakes.
Decorate with coloured sanding sugar or candy if desired.
Now you have a small fortune in adorable delicious cupcakes. Go and delight your friends and family!