Lemon Champagne Celebration Cupcakes

Name: Lemon Champagne Celebration Cupcakes
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 Tbsps butter, melted; 118 milliliters dry champagne; 3 eggs; 59 milliliters lemon curd (from 10-oz jar); 3 Tbsps fresh lemon juice; 2 teaspoons grated lemon peel; 473 milliliters powdered sugar; 1 Tbsp sour cream; 118 milliliters vegetable oil; 118 milliliters water; 1 box Betty yellow cake mix

You can never have too many dessert recipes, so give Lemon Champagne Celebration Cupcakes a try. One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 372 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is typical of American cuisine. Head to the store and pick up cream, champagne, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. It can be enjoyed any time, but it is especially good for new year eve.

Instructions

Heat oven to 350F (325F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter.

Ingredients you will need

Lemon Peel

Champagne

Cake Mix

Water

Egg

Cooking Oil

Pour into pan.

Equipment you will use

Frying Pan

Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour.

Equipment you will use

Toothpicks

Oven

Frying Pan

Place pan of cake in freezer. Freeze until firm, about 1 hour.

Equipment you will use

Frying Pan

In small bowl, mix lemon curd and sour cream until well blended. Set aside.

Ingredients you will need

Lemon Curd

Sour Cream

Equipment you will use

Bowl

To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake.

Ingredients you will need

Cupcakes

Biscuits

Equipment you will use

Aluminum Foil

Frying Pan

Place 12 rounds top side down.

Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.

Ingredients you will need

Lemon Curd

Spread

In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.

Ingredients you will need

Powdered Sugar