Found a great recipe last night for Meyer lemon cream cheese frosting, and put it on top of yellow cake mix cupcakes (I know...).
Upshot: the frosting was divine and of course the cupcakes were a wretched soul-less vapid piece of spongy vehicle for the frosting.
What I want: a cohesive scrumptious lemony sensation - a great base - either lemony or buttery cake, with some sort of custard or filling, topped with my existing lemon cream cheese frosting.
On the custard or filling, maybe lemony, or white chocolate, or ??? I would like to be able keep the finished product refrigerated because the cream cheese frosting tastes good cold. So the custard or filling should work well in the fridge.
Thank you for helping me to produce a masterpiece.