Frozen Lemonade Cupcakes

I needed to make something sweet for a party. My oven chose that night NOT to work. I was desperate...searching...seeking the one true sweet that would make the party complete. This is the recipe I found. I don't know who Aunt Florence is, but I owe her a debt of gratitude. I keep thinking she could be related to me...this recipe is tres easy, pretty and yummy to boot. And did I mention it doesn't need to be baked? So here's to you, Aunt Florence. I'd give you the place of honor at the family party!


Aunt Florence's Frozen Lemon Cupcakes

Makes: About 12 cupcakes

Lemon Cream

1 cup sugar
Juice and finely grated rind of one lemon
2 cups whipping cream

"Crust"
1/2 stick unsalted butter
1/2 cup crushed graham 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.