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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Fresh lemon and lemon curd lend a citrusy contrast to the sweet chocolate in these Duncan Hines cupcakes. Ingredients:
1 box duncan hines® triple chocolate cake mix |
1/3 cup water, for filling |
1 cup water |
3 large eggs |
1/3 cup oil |
1 cup jarred or homemade lemon curd |
1 (16 ounce) container duncan hines® home-style cream cheese frosting |
1 lemon, juice and zest |
yellow food coloring (optional) |
Directions:
1. Bake cupcakes as directed and let cool completely.
2. Using a paring knife, cut a small inverted cone out of top center of cupcake. Cut no more than 2/3 of the way down into cupcake.
3. Fill the empty space in cupcake with lemon curd (about 1 teaspoon).
4. Using a fine grater, take off the yellow zest of the entire lemon.
5. Cut the lemon in half and squeeze juice into a small bowl.
6. Add lemon zest to the frosting.
7. Start by adding 1 teaspoon of lemon juice to frosting. Mix and taste. If you want a stronger lemon flavor, begin adding more a 1/2 teaspoon at a time to taste.
8. Add a drop of yellow food color to frosting and mix in thoroughly.
9. Frost cupcakes and serve. For a more decorative finish, utilize a pastry bag to frost your cupcakes.
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