Thursday, April 2, 2015

Lemon Overload Cupcakes


1 Box white cake mix (including, oil, egg whites and water called for)
1 1/2 - 2 tsp. lemon extract
1 Jar lemon curd
1 Recipe Simple Syrup Meringue Frosting

Combine box cake ingredients and the lemon extract together by whisking in a medium size bowl. Preheat the oven to 350 degrees. Divide the batter evenly into 12 jumbo baking cups or liners. Bake for 20 minutes in the oven and check with a toothpick, or touch the top to make sure it bounces back and they are fully cooked. Let cool. Cut the very center of the tops out using a spoon. Place 1-2 teaspoons of lemon curd into each cavity. Pipe each cupcake with the lemon meringue frosting. Refrigerate until serving.

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