| 1 | box Betty Crocker® SuperMoist® white cake mix |
| Water, vegetable oil and egg whites called for on cake mix box |
| 1 | jar (10 to 12 oz) lemon curd |
| 1 | container (12 oz) Betty Crocker® Whipped fluffy white frosting |
| 1/4 | cup Betty Crocker® yellow candy sprinkles |
| 1/4 | cup Betty Crocker® white candy sprinkles |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. |
| 2. | By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough). |
| 3. | Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
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| 4. | Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered at room temperature. |
| No change. |
Nutrition Information:
240 ( 90); 10g ( 3g, 1 1/2g); 10mg; 180mg; 36g ( 0g, 26g); 1g 0%; 0%; 2%; 2% 1/2 ; 2 ; 0 ; 2 2 1/2