Lemon Champagne Celebration Cupcakes

 

1

box Betty Crocker® SuperMoist® yellow cake mix

1/2

cup water

1/2

cup dry champagne

1/2

cup vegetable oil

3

eggs

2

teaspoons grated lemon peel

1/4

cup lemon curd (from 10-oz jar)

1

tablespoon sour cream

2

cups powdered sugar

2

tablespoons butter, melted

3

tablespoons fresh lemon juice

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.
• 2 Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.
• 3 Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.
• 4 In small bowl, mix lemon curd and sour cream until well blended. Set aside.
• 5 To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
• 6 In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.
• 7 To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.