Friday, June 27, 2008

lemon drop cupcakes



Got this one from kraftfoods. I made two changes: I only added 2/3 of the powdered sugar to the frosting. 16oz was way too much. I just tasted the frosting and stopped adding powdered sugar when I liked it. I topped them with Lemon Heads instead of lemon zest.

Prep Time:

10 min
Total Time:
1 hr 34 min
Makes:
24 servings, one cupcake each
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar (way too much, only add a little more than a cup - my opinion)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice

PREHEAT oven to 350ºF. Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

BAKE 21 to 24 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.

2 comments:

Lesley said...

I can't personally vouch for them (because Scott ate all 15 of the ones Abbie sent us home with us before I got a chance to try them) but they looked fantastic, and Scott apparently was quite the fan. I will definitely try making them!

Tori Bradford said...

When it comes to frosting the powdered sugar helps mostly for the consistency. If you want a runnier frosting use less. One way to cut back on the sweetness is to add a bit of salt (1/2 tsp or less). The lemon juice should help with the sweetness factor also.