Surprises are funny, you either love ’em or you hate ’em.
Scratch that. That’s not true at all. It just sounded like a good hook for this post.
Personally, I’m in the middle.
Sometimes, I like to be in the know. For example, I set
different ringtones for different people. It takes the anxiety out of
texting. I know whether to stop and reach into my bag on a crowded
escalator, whether to start whistling and
pretend it never went off, or whether to go into full-on panic mode. Do other
people do this? Discuss.
|filled with raspberry jam|
Other times, I love to be surprised — like when I bite into one of these seemingly simple cupcakes and discover that they’re filled with my favorite raspberry jam.
One thing’s for sure, I love to surprise people. On Friday, I organized a surprise birthday dinner for my friend Erin’s 16th birthday. I told her I wanted to go shopping with her at Bloomies (I bought a pair of shoes for the cause 😉 — but I had actually invited ten of our closest friends for a big surprise dinner at Maggianos. There were a few times that my plan was almost went awry — like when she suggested we go to the mall instead of Bloomies, when I almost asked her in P.E. class what she was going to wear to her surprise dinner (god Erica…), and when the hostess almost led us to our own table for two at Maggianos.
However in the end, the surprise worked out perfectly, and the look on her face when she saw all of our friends was priceless.
Do you like surprises?
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
In a large bowl, beat together the cake and pudding
mixes, sour cream, oil, eggs, vanilla and water. Beat
for about two minutes until well combined.
Distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes
spring back when lightly touched. Allow cupcakes to cool inside muffin
tins for about 10 minutes. Transfer to racks to cool completely.
Lemon Cream Cheese Frosting:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon
Using a mixer, blend the butter and cream cheese together until well combined.
Gradually add in the confectioners’ sugar until fully incorporated.
Finally, mix in vanilla and lemon juice.
Your favorite raspberry jam
Once cool, core each cupcake with an apple corer or a pairing knife. Fill with raspberry jam. Frost with lemon cream cheese frosting and garnish with a raspberry.
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