Ingredients
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-
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1 1/3
-
1/3
-
1/3
-
3
-
-
1
-
1
-
1/3 - 1/2
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-
-
-
-
Directions
Lemon Curd Cupcakes, Cute, lemony cupcakes These are easy to make since they start with a cake mix The recipe makes 24 regular cupcakes or 48 mini cupcakes I usually use Dickinson’s Lemon Curd , Cute, lemony cupcakes These are easy to make since they start with a cake mix The recipe makes 24 regular cupcakes or 48 mini cupcakes I usually use Dickinson’s Lemon Curd
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Steps
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1
Done
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Heat Oven to 350. |
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2
Done
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Line Mini Cupcake Pans or Regular Cupcake Pans With Cupcake Liners (i Also Sprayed Some Pam Over the Liners and the Tops of the Pan). |
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3
Done
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Mix the Cake Mix, Water, Lemon Curd, Oil and Eggs in a Large Mixing Bowl, Following the Directions on the Cake Mix Box. |
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4
Done
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Spoon or Scoop (use an Ice Cream Scoop For Regular Cupcakes) Into Pans, Filling 2/3rds Full. |
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5
Done
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Bake Until Golden, 20 to 25 Minutes For Regular Size Cupcake and 15 to 20 For the Mini Cupcakes. |
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6
Done
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Remove Pans from Oven and Place Pans on Wire Rack to Cool For 5 Minutes. |
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7
Done
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Then Take the Cupcakes Out of the Pan Carefully and Let Cool on the Rack Until Completely Cool. |
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8
Done
|
Prepare Lemony Cream. |
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9
Done
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Place Bowl and Beaters in the Freezer For a Few Minutes Then Pour the Cream Into the Chilled Bowl and Beat With a Mixer on High Speed Until the Cream Has Thickened. |
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10
Done
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Stop Beating and Add the Sugar. |
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11
Done
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Beat Again Until Stiff Peaks Form. |
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12
Done
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With a Spatula, Gently Fold in the Lemon Curd. |
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13
Done
|
Use Right Away or Chill For Up to 8 Hours Before Using. |
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14
Done
|
Frost Cupcakes With the Lemony Cream Covering the Top of the Cupcake Completely. |
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15
Done
|
Top With Slivered Strawberries or Raspberries or Blueberries If Desired. |
