A true lemon-fresh delight, these cupcakes are a modern twist on the traditional 7-Up cake. Try a flavored 7-Up or Sprite to mix it up a little more! The frosting is a lemony whipped cream made to enhance the cake’s zingy flavor.
Makes about 24 cupcakes.
BATTER
1 box lemon cake mix
1 small box instant lemon pudding mix
11?4 cup 7-Up or Sprite
1?2 cup vegetable oil
4 large eggs
1 tablespoon flour
Preheat oven to 350ºF. In a mixer, combine all of the ingredients, and mix on low speed for 30 seconds. Mix on medium for an additional 1–2 minutes. Place paper liners in cupcake tin, and scoop batter into liners until two-thirds full. Bake 15–18 minutes.
FROSTING
11?2 cup heavy whipping cream
3?4 cup lemon curd
3 tablespoons sugar
1 teaspoon lemon zest
1?2 teaspoon lemon extract
Combine all ingredients quickly in a very cold/chilled bowl. With chilled beaters, beat at medium speed until frosting starts to thicken and form soft peaks; it should look fluffy. When cooled, frost the cupcakes, and decorate them with edible glitter or sugars for added bling.
Makes about 24 cupcakes.
BATTER
1 box lemon cake mix
1 small box instant lemon pudding mix
11?4 cup 7-Up or Sprite
1?2 cup vegetable oil
4 large eggs
1 tablespoon flour
Preheat oven to 350ºF. In a mixer, combine all of the ingredients, and mix on low speed for 30 seconds. Mix on medium for an additional 1–2 minutes. Place paper liners in cupcake tin, and scoop batter into liners until two-thirds full. Bake 15–18 minutes.
FROSTING
11?2 cup heavy whipping cream
3?4 cup lemon curd
3 tablespoons sugar
1 teaspoon lemon zest
1?2 teaspoon lemon extract
Combine all ingredients quickly in a very cold/chilled bowl. With chilled beaters, beat at medium speed until frosting starts to thicken and form soft peaks; it should look fluffy. When cooled, frost the cupcakes, and decorate them with edible glitter or sugars for added bling.
Dutch Oven
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