Lemon Delight Filled Cupcakes By Freda Recipes

LEMON-FILLED CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
• Spoon batter into the prepared muffin cups, filling them about 2/3 full.
• Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
• Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
• Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
• Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
• For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
• Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
• Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
• Spoon lemon filling into the holes.
• Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

LEMON DELIGHT FILLED CUPCAKES BY FREDA

Steps:

• Preheat Oven to 350. Line Muffin cups with Paper Liners. Measure out all Your Ingredients, and set aside. Making sure You have everything needed.
• Using paddle attachment on your mixer, Cream your Butter, Sugar, and salt. ADD: eggs, Beat well. ADD: Flavor, Juice, Zest, & Milk. Beat til Mixed.
• Mix together flour, & baking Powder, Add this to Creamed Mixture, "Mix ONLY til Blended". "DO NOT OVER BEAT"
• Spoon batter into 12 paper lined Muffin tins, BAKE @ 350 for 15-18 min. or til toothpick comes out clean. Remove from pan to cook on wire Rack.
• While Cakes are Cooling, . . . COOK your Pie-Filling and Cool. Once cupcakes and filling is Cooled, Begin to Fill. Take a pastry bag/ or Zip Lock Plastic bag with a decorating large Tip inserted. Fill with Cooled Pie Filling. TO FILL CUPCAKES: Press filling into topside of Cupcakes, squeezing about 1 TBS into each. You will cover the Small Hole with Frosting.
• Frosting: Mix cream cheese, Pdr Sugar and (Lemon Juice) together or Milk, adding a bit more of either to make the right Consistency, Add Lemon Zest, Mix well. Frost Cooled Cupcakes.

LEMON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

LEMON BURST CUPCAKES

Steps:

• 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.
• By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
• Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake.
• Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.