MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Creme Cupcakes
Categories: Cakes, Desserts, Citrus
Yield: 24 servings

MMMMM--------------------------CUPCAKES-------------------------------
15 1/4 oz Betty Crocker Delights Super
- Moist Lemon Cake Mix
1 c Water
1/2 c Vegetable oil
3 lg Eggs

MMMMM--------------------------FILLING-------------------------------
3/4 c Whipped vanilla frosting
1/2 c Marshmallow creme

MMMMM--------------------------FROSTING-------------------------------
12 oz Tub Whipped Butter Cream
- Frosting
2 ts Grated lemon peel
4 ts Fresh lemon juice
1/4 c Betty Crocker star decors

Set oven @ 350ºF/175ºC (325ºF/165ºC for dark or nonstick
pans).

Place paper baking cup in each of 24 regular-size
muffins cups. Make and bake cake mix as directed on box
for 24 cupcakes. Cool in pans 10 minutes; remove from
pans to cooling rack. Cool completely, about 30 minutes.

By slowly spinning end of round handle of wooden spoon
back and forth, make deep, 3/4" wide indentation in
center of top of each cupcake, not quite to bottom
(wiggle end of spoon in cupcake to make opening large
enough).

In small bowl, mix filling ingredients. Spoon into small
resealable food-storage plastic bag; seal bag. Cut
3/8-inch tip off 1 corner of bag. Insert tip of bag into
opening in each cupcake; squeeze bag to fill opening.

In medium bowl, stir together 1 container butter cream
frosting, the lemon peel and lemon juice. Frost
cupcakes. Sprinkle with stars. Store loosely covered.

RECIPE FROM: https://www.bettycrocker.com

Uncle Dirty Dave's Archives

MMMMM

... If everything seems to go right, check your zipper.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zingy Lemon Cupcakes
Categories: Cakes, Desserts, Citrus
Yield: 12 servings

MMMMM---------------------------CAKES--------------------------------
125 g Softened butter
125 g Caster sugar
2 md Eggs
100 g Self raising flour
2 tb Milk
2 Lemons

MMMMM---------------------------ICING--------------------------------
175 g Softened butter
350 g Icing sugar

You'll need a 12 cavity muffin tin and paper cases
(liners).

Set the oven @ 180ºC/355ºF.

Using a whisk, beat together the butter and the sugar
until light and fluffy.

Add the eggs, flour (sifted), milk and the zest of the
two lemons and a little squeeze of juice.

Mix everything until it is a smooth mixture.

Spoon one and a half tea spoons of the mix into the cake
cases.

Bake in the oven for 10-15 mins.

While they are cooking, make the icing by whisking the
butter in a bowl. Then add the icing sugar and mix.

Add the zest if any remaining lemon zest and however
much of the rest of lemon juice. (depending how zingy
you want them to be)

Put the cakes on a cooling rack to cool. When they have
finished cooling, pipe or spread the icing in to the
cakes.

You could add a lemon flavour sweet or a small pice of
chopped up lemon if wanted. And there you have it, one
batch of delicious Zingy lemon cupcakes ready to take to
a party or picnic or just to put in a box to save for
another day. Make sure you have eaten them in a week or
they won't taste as good as they are meant to.

RECIPE FROM: https://www.bbcgoodfood.com

Uncle Dirty Dave's Archives

MMMMM

... "People are cooking less but obsessing about it more." -- D. Poynter
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