Dessert on a little piece of heaven - light and lemony cupcakes with whipped cream frosting.
cups Original Bisquick™ mix
tablespoons butter or margarine, softened
teaspoon grated lemon peel
pint (2 cups) heavy whipping cream
box (4-serving size) lemon instant pudding and pie filling mix
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.
In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.
Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.
In step 2, the 4-minute beating time is critical to develop the structure in the cupcake.
Use a deep bowl when whipping cream to reduce splattering. Chill the bowl and beaters first so that the cream will form stiff peaks faster.
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; 3 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.