Lemon Curd CupcakesGeneral, Recipes — By Shannon Schmid on June 19, 2012 at 9:45 pm
These cupcakes are based on an old Irish recipe I found when I lived in Ireland. I changed a lot of it, including using box mix! Because baking from scratch is wonderful – but not always necessary! These lemon cupcakes turned out tangy and lemony sweet though! And, it’s WAY faster and easier to make than the original “from scratch” version.
Thought I’d pass it on. Have fun baking!
-Lemon flavored box cake mix (Duncan Hines etc..)
-One package of jello instant lemon pudding
-1 cup of water
-1/3 cup of vegetable oil.
-2 jars of lemon curd (lemon filling)
1- Preheat your oven to 350 degrees
2- In a large mixing bowl, combine the cake and pudding mixes with a fork. Disregard the amounts of additional ingredients on the back of the cake mix box since you are altering the recipe by adding the instant pudding mix.
3- To the bowl of combined mixes, add 4 eggs, 1/3 cup of vegetable oil, and 1 cup of water.
4- Using an electric mixer on medium speed, beat all the ingredients until just combined. Don’t be shocked..the batter will be much thicker than regular cake batter!
5- Pour the batter into cupcake liners, about 2/3 of the way full.
6- After the cupcakes have finished cooking, and have completely cooled off- use a sharp narrow bladed knife, to cut into the top center of each cake, removing a cone shape. Set it aside.
8- Replace the “cones” into the filling on each cupcake, and dust with confectioner’s sugar!
Yield: 24 cakes.
SUPER LEMONY CENTERS ARE HEAVEN!