Lemon Drop Cupcakes

Name: Lemon Drop Cupcakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: American
Ingredients: 59 milliliters coarsely crushed lemon drops; 158 milliliters lemon curd (from 10-oz jar); 1 Tbsp fresh lemon juice; 2 teaspoons grated lemon peel; 1 Tbsp milk; 355 milliliters powdered sugar; 461 grams box Betty white cake mix

Lemon Drop Cupcakes might be just the dessert you are searching for. This recipe serves 24. One serving contains 123 calories, 1g of protein, and 1g of fat. A mixture of betty cake mix, lemon curd, lemon peel, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups.

Ingredients you will need

Egg Whites

Cake Mix

Water

Cooking Oil

Equipment you will use

Muffin Liners

Bake and cool as directed on box for cupcakes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Spoon lemon curd into decorating bag fitted with 1/4-inch round tip. Insert tip into center of each cupcake, no more than two-thirds of the way down; gently squeeze bag, pulling upward until filling comes to top of cupcake. (Do not let filling spill out of cupcake.)

Ingredients you will need

Lemon Curd

Cupcakes

In medium bowl, mix powdered sugar, lemon peel, lemon juice and milk with spoon until smooth. Dip top of each cupcake in lemon glaze; twist to allow excess to drip off. Smooth top with spatula.

Ingredients you will need

Powdered Sugar