Wednesday, May 14, 2014

Lemon Delight Filled Cupcakes

These are delicious filled cupcakes! Sure to hit that lemony spot.

1/3 C butter
1 C sugar
1/2 tsp salt
2 large eggs
2 tsp lemon flavor
3 Tbs lemon juice
1 tsp lemon zest
1/3 C milk
1 1/2 C flour
1 1/2 tsp baking powder
1 lg pkg lemon pudding and pie filling (not instant)
1/3 C cream cheese
1 1/2 C powdered sugar
1 Tbs milk or lemon juice
lemon zest
lemon yellow food coloring (optional)
Preheat oven to 350. Line muffin cups with paper Liners. Measure out all your Ingredients, and set aside.Using paddle attachment on your mixer, cream butter, sugar, and salt. Add eggs, beat well. Add flavor, juice, zest, & milk. Beat until mixed. Mix together flour, & baking powder, add this to creamed mixture. Mix ONLY until blended, DO NOT OVER BEAT." Spoon batter into 12 paper lined muffin tins, bake for 15-18 min or until toothpick comes out clean. Remove from pan to cook on wire rack. While cakes are cooling, cook your pie filling and cool. Once cupcakes and filling is cooled, begin to fill. Take a pastry bag or zip lock plastic bag with a decorating large tip. Fill with cooled pie filling. To fill cupcakes, press filling into topside of cupcakes, squeezing about 1 tbs into each. You will cover the small hole with frosting. For frosting, mix cream cheese, powdered sugar and lemon juice together with milk, adding a bit more of either to make the right consistency. Add lemon zest. Mix well. Frost cooled cupcakes.

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