Jazz up these cupcakes by adding speckled jelly beans as a garnish. If you don't have two 12 cup muffin tins don't worry. Cover the remaining batter and refrigerate until the muffin tin is ready to use again. Add 1 to 2 minutes extra baking time for the chilled batter.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Luscious Lemon Individual Cakes
1 (18.25 oz.) white cake mix
1 (3 oz.) pkg. lemon instant pudding and pie filling
1 C of water
4 egg whites
2 T canola oil
1 (16 oz.) pkg. powdered sugar
1 (8 oz.) pkg. cream cheese, room temperature
1/2 stick of butter, room temperature
2 T of lemon juice
1 t lemon peel, grated
Set the oven on 350 and allow it to heat while preparing the cakes.
Dump the cake mix and pudding mix together in a large mixing bowl.
Add the water, egg whites and oil and beat with an electric mixer on low speed until the cake mix and pudding mix are just moistened through.
Adjust the speed of the mixer to high and continue beating 2 minutes.
Spoon the batter into 24 paper muffin cups filling them 2/3 full each.
Place the cups into two 12 cup muffin tins and bake 22 minutes or until a toothpick inserted in the center comes out clean.
Cool the cupcakes in the pan for 10 minutes then move to a wire rack to completely cool.
Place the powdered sugar into a mixing bowl.
Add the cream cheese and butter.
Pour in the lemon juice and add the lemon peel.
Beat the mixture on low speed until it becomes a spreadable consistency, about 3 or 4 minutes.
Frost each cake with the frosting.
Makes 24 servings
Preparation Time: approximately 10 minutes
Total Time: approximately 1 hour 35 minutes (including cooling time)