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notes 0126. Lemon-filled Sunflower CupcakesRecipe for Friday, August 5th, 2011:
Lemon-filled Sunflower CupcakesRecipe via Betty Crocker
Prep time: 1 hour 15 minutes
Bake time: as directed
Total time: 2 hours 20 minutesServes: 24 cupcakes
Ingredients [Cupcakes]:
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
Ingredients [Lemon Filling]:
- 1/3 cup lemon curd (from 11 1/4-oz jar)
- 1 package (3 oz) cream cheese, softened
Ingredients [Frosting]:
- Yellow food color
- 1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
- 4 to 5 tubes (4.25 oz each) Betty Crocker® yellow decorating icing
- 1/2 cup miniature semisweet chocolate chips
- Sour candy straws, if desired
(A conversion table can be found here.)
Directions:
Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
Make filling: In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended.
By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
Prepare frosting: Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves.
