Skip to main content

Kicking it off with an Oldie but a Goodie- Gram's Lemon Cupcakes

Five years ago this month, I decided to start a blog. I was looking for a place that I could store my recipes, photographs and reviews, and this seemed like the perfect way to do it.  The very first recipe that I posted was my Gram's Lemon Cupcakes.  The text was one line, "This one comes from my grandmother, super simple, but so good!"

In the weeks that followed, I added hundreds of posts, containing years of family favorites, using mostly snapshots taken with an actual camera, printed on paper, which I then scanned and uploaded to a photo hosting site.  Most were terrible, but it gave me an idea of what the finished dish should look like.


Years passed, with no one even looking at the blog but me and a few friends.  A few years ago, through Facebook, I met more bloggers, and was invited to participate in some themed, sponsored events. I was so excited when I got my first comments on a post that didn't come from someone I knew! 

This summer, I was contacted by Nielsen Massey to try out their new Pure Lemon Paste and give an honest review of it.  I immediately thought of my Gram's recipe, and how awesome it would be to mark this five year blogging anniversary by updating it.   

I considered all kinds of ways to "blog up" the original.  Make the cake from scratch. Change the traditional powdered sugar dusting to a glaze.  In the end, I decided that the change I would make would be a simple one.  I used one tablespoon of the Pure Lemon Paste and added it to the cake batter.

It's something I've thought of doing in so many dishes, adding that pop of lemon flavor, but I never have fresh lemons on hand when I need them.  It's so much more convienent to be able to reach in the cabinet and grab some when needed, no juicing or zesting required!  Such a time saver, and I can't wait to use it in more dishes.
 
I just want to thank you all for your continued support.  I love hearing from you, so if you try a recipe, reach out through the blog or on Facebook and let me know!

 

Gram's Lemon Cupcakes

Gram's Lemon Cupcakes

Ingredients

  • 1 package lemon cake mix -- plus ingredients to make cake
  • 1 Tablespoon Nielsen Massey Pure Lemon Paste
  • 1 package lemon pudding or pie filling -- plus ingredients to make filling
  • powdered sugar -- for dusting

Instructions

  1. Prepare pie filling per box directions up to 1 day ahead. Prepare lemon cake mix according to directions, adding Pure Lemon Paste. Fill 12 lined muffin cups (I like to use an extra large cookie scoop). Bake according to package time.
  2. Cool cupcakes in pan 10 minutes, then allow to cool completely on a wire rack. Using a small knife, cut cone shape out of top of each cupcake (like making a lid on a jack o' lantern). Spoon pie filling into each hole. Replace lid, pressing down slightly. Dust with powdered sugar.
lemon, Grandma's recipes
Cupcakes, Dessert
American

*Disclaimer- I was given a bottle of Nielsen Massey's Pure Lemon Paste to test.  All opinions are honest and my own.  This post has been updated with new photos, text and a printable recipe card.

Comments

  1. What a beautiful result and such a fun way to celebrate your blogiversary! These look fabulous and I love seeing the original photo too =)

    ReplyDelete
  2. Lemon.. one of my top fav! Thanks for sharing on Celebrate 365 Blog Party's Cake and Cupcake Party!

    ReplyDelete
  3. I love lemon in desserts. I can't wait to try your Gram's recipe. Thanks for sharing it.

    ReplyDelete
  4. And now you've made it to 10 Years!!! Yeah for you! Thanks for always being around to talk about food blogger stuff. I love seeing your recipes each week and enjoy your friendship even more!!! Happy Blogiversary!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the