Wedding Cupcakes

Name: Wedding Cupcakes
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 26
Cuisine: American
Ingredients: 59 milliliters firm butter, cut up; 355 milliliters butter, softened; 1 large egg, plus 3 large egg yolks; 26 servings Betty blue gel food color, if desired; 1 teaspoon kosher (coarse) salt; 79 milliliters lemon juice (from 2 lemons); 2 Tbsps lemon juice; 4 teaspoons grated lemon peel; 2 teaspoons finely grated lemon zest; 2 Tbsps milk; 26 foil paper baking cups; 1 liters powdered sugar; 0 teaspoons salt; 118 milliliters sugar; 26 servings Extra fine edible glitter or decorator sugar crystals, if desired; 1 teaspoon vanilla; 3 teaspoons vanilla; 1 box Betty yellow cake mix

The recipe Wedding Cupcakes could satisfy your American craving in approximately 4 hours. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 26 servings with 428 calories, 3g of protein, and 19g of fat each. A mixture of lemon zest, vanilla, betty cake mix, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people really liked this dessert. It can be enjoyed any time, but it is especially good for Wedding.

Instructions

In 2-quart saucepan, mix all filling ingredients except butter with whisk.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk

Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.

Ingredients you will need

Lemon Curd

Butter

Sauce

Wrap

Equipment you will use

Plastic Wrap

Wooden Spoon

Sieve

Whisk

Bowl

Heat oven to 350F.

Equipment you will use

Oven

Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

Ingredients you will need

Cake Mix

Cupcakes

Vanilla

Equipment you will use

Muffin Liners

Oven

Aluminum Foil

Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.

Ingredients you will need

Cupcakes

In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.

Ingredients you will need

Lemon Juice

Food Color

Frosting

Equipment you will use

Bowl

Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake.

Ingredients you will need

Frosting

Cupcakes

Sprinkle with edible glitter.

Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.

Ingredients you will need

Cupcakes