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Prep 40min
Total2hr30min
Servings12
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Ingredients
Cupcakes
1
box Betty Crocker™ Super Moist™ Yellow Cake Mix
1/2
cup water
1/2
cup dry champagne
1/2
cup vegetable oil
3
eggs
2
teaspoons grated lemon peel
Filling
1/4
cup lemon curd (from 10-oz jar)
1
tablespoon sour cream
Icing
2
cups powdered sugar
2
tablespoons butter, melted
3
tablespoons fresh lemon juice
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Steps
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.
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You'll find lemon curd in most large supermarkets with the preserves and jellies.
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Nutrition Facts are not available for this recipe
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