I am so excited to share with you all a few new recipes I tried out over the last few days!!! They are amazingly good!!!!! I found them all on www.food.com! – it’s a fabulous site for recipe searches because people are great about reviewing the recipes on there. You can search for whatever your hearts desire, sort searches by “most popular” (pull down tab) and you’ll get all the highly ranked recipes listed first. I love love love it!
Here’s the lemon cake recipe: click here Here’s the lemon curd recipe: click here
*Note: I used the microwave method and it was brilliant! Combine everything in one bowl, set the microwave for one minute and stir every minute until the consistency you want. My microwave took about 5 minutes and I might have gone one more even. I also used one additional egg yolk and strained the lemon curd right after it was done so I didn’t have any lemon zest in it. SUPER yummy and VERY easy!!!!!
Here’s the Swiss-meringue buttercream recipe: click here and scroll down to frostings
Next was a beautiful, very fragrant, carrot cake! Very moist, tender and delicious! I filled it with a no-bake cheesecake filling and topped it with my vanilla bean Swiss-meringue buttercream! I had to go back for seconds, thirds, fourths…you get the point!
Here’s the carrot cake recipe: click here
Here’s the no-bake cheesecake recipe: click here
*Use just the filling recipe. I only used 1/2 cup of sour cream. I also whipped the cream cheese and sugar for a while to get it nice and fluffy before adding the vanilla and sour cream. I poured it into a piping bag and filled my cooled cupcakes before it set. YUM!
Here’s the Swiss-meringue buttercream recipe: click here and scroll down to frostings.
I hope you make them yourselves and enjoy them as much as I did!!! Thanks for checking out Jessicakes!
Beautiful pictures! They look delicious =)
Oh my! What a delicious delight. Thanks for sharing!
Thank you so much for making these for Jen’s party. They were super yummy!
looks & sounds yummy! question…did you pour the lemon & sugar mixture (step 12 of recipe) over your cupcakes?
Shannon: No I didn’t…you could, but with the lemon curd in there I didn’t think it was needed.
Yum! When you make your vanilla bean butter cream, do you use vanilla beans or vanilla bean paste? If paste, what brand do you recommend? Thanks!
Anonymous: I use vanilla bean paste. The only brand I’ve tried is Madagascar Bourbon Vanilla Bean paste. It’s fine…but I think there are better ones out there. I can taste the Bourbon or some alcohol, so I try to always add a bit of pure vanilla extract to off set it a bit. I’m looking to try some other brands as soon as I’m done with this big bottle!
Anonymous: By the way, it’s the one by Lorann Oil.
Thanks for the quick response..you are awesome!