 |
Prep Time: 18 Minutes Cook Time: 17 Minutes |
Ready In: 35 Minutes Servings: 33 |
|
The decadent cream cheese glaze atop these little treats offers the perfect balance to their tart lemon curd filling. Ingredients:
1 (16-ounce) package angel food cake mix |
1 teaspoon vanilla extract |
2 cups lemon curd |
cream cheese glaze |
grated fresh lemon rind (optional) |
Directions:
1. Preheat oven to 375°.
2. Prepare cake mix according to package directions. Stir in vanilla.
3. Place 33 foil muffin cup liners on a large baking sheet, or place in muffin cups. Divide batter evenly among muffin cup liners, filling about two-thirds full.
4. Bake at 375° for 17 to 18 minutes or until cupcakes are golden brown and cracks in cakes appear dry.
5. Cut a deep slit in top center of each cake to form a pocket. Carefully spoon about 1 tablespoon lemon curd into each warm cake.
6. Spoon about 1 tablespoon Cream Cheese Glaze evenly over each cake; top with grated lemon rind, if desired.
7. Note: Nutritional analysis totals include Cream Cheese Glaze.
|
|