Aunt Florence's Frozen Lemon Cupcakes
Makes: About 12 cupcakes
1 cup sugar
Juice and finely grated rind of one lemon
2 cups whipping cream
1/2 stick unsalted butter
1/2 cup crushed grahamn crackers
1/2 cup crushed corn flakes
2 tablespoons sugar
Jellied lemon sliced or small berry for topping.
1. Making lemon cream: combine sugar and lemon juice and rind in a large bowl. Gradually beat in cream.
2. To make the bottom crust: melt butter in a pan over low heat and stir in crushed graham crackers, corn flakes, and sugar.
Remove from heat.
3. Press down crust mixture into the bottom of a silicon cupcake holder or cupcake liner. I used the silicon holder because it was more rigid and removed it after the cupcakes were frozen.
Freeze for at least 3 hours. Unmold and top with a jellied lemon slice or a small berry of some kind.4.
These will make you very happy! So Yummy
I found this on "Way More Than 52 Cupcakes"~Thank you cupcake Queen! You Rock !!
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