"PUCKER UP LEMON CUP!"

Recipe Rating:	1 Rating5
Categories:	Cakes, Quick & Easy
Keywords:	lemon, curd
Serves:	24 +
Prep Time:	40 Min
Cook Time:	20 Min

Ingredients

CAKE
18 oz	yellow cake mix or lemon cake mix
1 pkg	instant lemon pudding mix
3	eggs
1/3 c	oil
1 c	vanilla yogurt (preferably the brand with the cream on top)
1 tsp	lemon extract or emulsion
1 tsp	coconut extract or emulsion
1-10	drops yellow food coloring
FILLING
1-2 jar(s)	prepared lemon curd
FROSTING
1 stick	butter softened
4 oz	cream cheese softened
1/2 tsp	lemon extract
1/2 tsp	coconut extract
2 1/2 c	confectioners sugar (sifted)
5-10	drops food coloring
1/2 c	toasted coconut (optional)
	yellow sprinkles (optional)

Pinched by hedgelove, and 93 more.

Mary Gonzalez

Well Seasoned

Livermore, CA (pop. 80,968)

margoz

Member Since Jan 2013

Mary's Notes:

Lemon! Lemon!Lemon!Took a few recipes I found and added my own twist. These are tart and sweet. I think I found a winner at least for me :)

Directions

CAKE: Heat oven to 350. Mix all ingredients for the cake until well blended. Two minutes on medium speed.Line cupcake pans with paper liners. Scoop (using an ice cream scooper) the batter until 3/4 full. Batter will be thick. Bake 18-20 minutes until touching the center springs back or a toothpick inserted in the center, comes out clean. Cool on wire rack until completely cooled

FILLING/INFUSING: Using a pastry bag with the large tip or large storage bag (cut a small hole at one of the ends) fill the bag with the lemon curd. If using the pastry bag, insert the tip in the middle of the cooled cupcake and squeeze the bag until the curd fills the hole. If using a storage bag, cut a small hole in the cupcake first, then fill the hole with the curd.

FROSTING: Mix the butter, cream cheese until smooth and creamy, add confectioners sugar (small amounts at a time)then extracts until well blended and stiff. More or less sugar may be required, until the consistency is reached. Put frosting in a pastry bag using desired tip and frost. Or frost by hand.

GARNISH: For the coconut garnish, toast the coconut in the oven, flat on a cookie sheet for 4-6 minutes. Let cool, then add on top. Or garnish with the lemon sprinkles.

Comments

9 comments

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Mary Gonzalez margoz

I shared a photo of this recipe.

Pat Duran kitchenchatter

Feb 20, 2013

Mmmmm- I would say winner worthy too! Thanks for sharing I'm a lemon lover at heart..

Pat Duran kitchenchatter

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Mary Gonzalez margoz

Feb 20, 2013

Hi Pat Duran: I'd say if you are a lemon lover at heart, these will please not only your heart but your palette too :). Hope you enjoy them

Mary Gonzalez margoz

Feb 20, 2013

NOTE: One of the recipes asked for 1 1/2 cups coconut milk, for which I replaced it with the Vanilla Yogurt and coconut emulsion instead. I'm sure if you used the coconut milk, it would be a much stronger coconut flavor but my family doesn't like coconut much. Although I do!

Pat Duran kitchenchatter

Feb 21, 2013

Thanks I will try the coconut milk ..love the combination..

Bea L. coffeetime

Bea L. [coffeetime] has shared this recipe with discussion groups:
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Mary Gonzalez margoz

Jun 4, 2013

Made these again. sifted the cake mix flour first. Took some time but it sure seems like the cake is much fluffier and more moist. I also used the coconut mile this time in place of the water the cake mix asks for. Couldn't really taste the coconut but great texture nonetheless. Everybody like them. All gone! :(

Mary Gonzalez margoz