I’m a fairly busy person – inevitably, I will have about five things on the go at once. Yet as a known keen baker, I’m very hesitant to bring cupcakes or cookies made from a mix. I have a feeling people will taste it, realise and never let it go.
So when I do store-bought mixes, I like to add my own little twist. The twist on this one was easy – after The Particular Sadness of Lemon Cake was released, I saw many, many versions of the lemon cake with chocolate fudge icing. As a result, I thought this would be the perfect way to make these cupcakes (intended by Betty Crocker to be lemon cake with lemon icing) into something a little more special! I was a bit skeptical about lemon with chocolate fudge, but it turned out to be absolutely delicious!
1 box lemon cupcake mix (and the ingredients listed – two eggs and vegetable oil)
Mix and bake according to directions on the mix.
Allow cakes to cool before icing.
Chocolate Fudge Icing (adapted from Wilton’s)
76g unsalted butter
2/3 cup cocoa
1/3 cup milk
1 teaspoon vanilla extract
Cream butter until soft. Mix in cocoa and milk, followed by vanilla extract