Individual Vanilla and Lemon “Cup” Cakes

25th April, 2014 - Posted by ksenior - No Comments

Duralex glassware isn’t just for drinking; they can double as wonderful serving vessels for dessert. If you are hosting a party or brunch for Mother’s Day, don’t go out and buy expensive pre-made sweets, create your own this year, not only will it be fun but it will save you money.

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Ingredients (makes 16-20 cakes)

1 box cake mix


Candied lemon peel

For the Cake

Line two ½ sheet pans with parchment paper.

Follow the instructions on the package.

Once the batter is mixed, evenly distribute amongst the 2 pans.

Bake at the instructed temperature until the cake is baked through and when you press your finger onto the cake, it springs back.

Remove from the oven and leave to cool in the pans on cooling racks.

For the Buttercream

(makes 4 cups)

4 sticks room temperature unsalted butter

1 lb. powdered sugar

1 tbsp lemon extract

Juice from 1 lemon


In a stand mixer or using a hand mixer, beat the butter on medium –high until the butter becomes fluffy.

Reduce the speed to medium- low and add the sugar 1/3 cup at a time. In between each addition of sugar, stop the mixer and scrape down the bowl.

Once all of the sugar is added, add the extract and beat for another 3-4 minutes.

Buttercream can be stored in the fridge in an airtight container for up to a week. If refrigerated, bring to room temperature before using.

For the Candied Lemon Peel

4 lemons


Boiling water


Using the Rosle Zester with Canelle, remove the peel from the lemons turning it into strips.

Fill a pot with water and add the lemon. Bring it to a boil.

Once the water has been boiling for about a minute, take it off of the stove and pour it out through a strainer to catch the lemon peel.

Repeat this process 2 more times.

After boiling the lemon peel 3 times total, lightly pat dry and toss the lemon in a bowl of sugar.

Remove the lemon from the sugar and leave to dry for about 3 hours on a cooking rack or sheet pan.

To Assemble

Using a 1 ½” and 2 ½” round cutters, cut 16-20 small circles in the cake, making sure not to waste too much cake. Do the same with the large round cutter, except make 32-40 circles.

Put the buttercream into a Lekue Piping Bag.

Start building your desserts by putting a small dab of buttercream on the bottom of the Duralex Arome glass.

Next put a small cake circle in the bottom. Pipe a layer of buttercream, and then a large round cake circle, more buttercream, cake, and finish with buttercream. Garnish the tops with the candied citrus peel.

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