Westco Extra Rich Yellow Cake Mix (1/50 LB)
Westco Vanilla Buttercreme Icing RTU (1/30 LB)
Westco Lemon Fruit-O (1/12 LB)
Westco Lemon Flavor Natural (1/GAL)
Lady Ellen All Purpose Flour (1/50 LB)
BakeSense Coconut Crunch Topping (1/5.5 LB)
Batter: Mix the batter following the directions provided on the bag of Westco Extra Rich Yellow Cake Mix for a small batch. During the final mixing stage, add 4 oz. Lemon Fruit-O and 2 oz. Lady Ellen All Purpose Flour with the water.
Lemon Buttercreme Icing: Mix 15 LB Westco Vanilla Buttercrème Icing RTU, 1 oz. Westco Imitation Lemon Flavor and yellow liquid gel color (as desired) on medium speed until well blended.
Deposit 2 oz. of batter into paper lined cupcake tins.
Bake at 325-360°F for 15-20 minutes. Let the cupcakes cool down.
After the cupcakes completely cool down, pipe a first layer of lemon buttercrème icing on top of each cupcake using a piping bag with a large round tip. Gently garnish the edges of the lemon buttercrème icing with BakeSense Regular Coconut Crunch Topping.
Change the tip on your piping bag to a large star tip and pipe petals or a decorative rosette on the top of the first layer of buttercrème icing.
Optional: Color some Westco Vanilla Buttercreme Icing RTU orange, blue or any other color of your choice. Use this colored icing to pipe some small roses or flowers on the top of the lemon buttercrème icing or garnish with sugar or fondant flowers.
Approx. Yield: 39 – 2 oz. cupcakes
Formulation courtesy of BakeMark