I made these mini cakes with a cupcake mix that I made with too much lemon juice, which caused the “cupcakes” to be too dense–they didn’t rise. But since they tasted okay, I layered them with some lemon frosting and decorated them like mini cakes with a basketweave pattern and ruffles around the edge. They actually looked better without the blue swirl, but like a painter who doesn’t know when to stop, I went too far. My son liked the cupcakes when they were fresh out of the oven and the frosting was just whipped, but he didn’t care for them at the party. My daughter loved them. I thought they were worth posting.
Lemon Frosting
1 cup spectrum palm shortening
3.5 cups confectioners sugar
1/4 cup fresh lemon juice
2 tsp grated lemon rind
Combine palm shortening and a third of the sugar in a mixer. Mix on medium speed until combined. Add a third more of the confectioners sugar, lemon juice and rind. Add the rest of the sugar and beat until creamy. Layer away.