The combination of lemon and strawberries is classic. Perfectly portioned cupcakes let you indulge in dessert with little guilt!
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
tablespoons grated lemon peel
to 6 medium strawberries (about 4 oz), hulled
container Betty Crocker™ Whipped fluffy white frosting
Garnish, if desired
Lemon peel curls
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, adding grated lemon peel with the water.
Place 4 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into medium bowl. Stir in fluffy white frosting until well mixed.
Generously frost cupcakes. Garnish with sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.
One lemon will yield 2 to 3 tablespoons of lemon juice and 1 1/2 to 3 teaspoons of grated lemon peel. You can freeze extra lemon juice and peel separately for another use.
To purchase the filigree shown on the cupcakes, go to www.fancyflours.com and search cupcake wrappers.
An easy way to hull strawberries is to push one end of a plastic drinking straw into the point of the berry and push it through to pop off the green cap.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cupcake
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.