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| 1 | box Betty Crocker® SuperMoist® yellow or lemon cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
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| 3/4 | cup Betty Crocker® Whipped vanilla frosting (from 12-oz container) |
| 1/2 | cup marshmallow creme |
|
| 1 | container (12 oz) Betty Crocker® Whipped butter cream frosting |
| 2 | teaspoons grated lemon peel |
| 4 | teaspoons fresh lemon juice |
| 1/4 | cup Betty Crocker® star decors |
| 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. | In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. |
| 4. | In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars. |
| Follow High Altitude directions for cupcakes on cake mix box. |
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| Use sugared edible flowers to garnish these cupcakes. |
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| You'll get more lemon juice from a room-temperature lemon than from a cold one. |
Nutrition Information:
220 ( 80); 9g ( 2 1/2g, 2g); 25mg; 170mg; 31g ( 0g, 21g); 1g 0%; 0%; 4%; 2000% 2 ; 0 ; 2 2