Posted by we2texansI've been sampling several recipes for the past couple weeks trying to come up with a fresh lemon-y flavor that wasn't too sweet or artificial lemon tasting. One of the major problems I was having was sunken centers of my cupcakes -- but with the help from CC folks I got that resolved. I don't think I've seen this recipe posted here before.
- 1 box DH Moist Deluxe Classic White Cake mix 1 pkg. Dream Whip 2 TBS lemon instant pudding ([b]not [/b]sugar free) 4 large eggs 2 TBS vegetable oil zest of one large lemon Juice of large lemon, plus thawed frozen lemonade concentrate to equal 1 1/3 cup of liquid
Preheat oven to 325-350 (I actually find that somewhere in the middle of these two work best for my oven when baking cupcakes). Mix all ingredients on high speed for about one minute -- batter will be slightly whipped. Place paper baking cups in cupcake pan and fill each with 1/4 cup batter. Place one tray in center of oven and bake for 16-22 minutes -- turning pan about 8 minutes. Begin checking for doneness after 15 minutes until you are familiar with the proper baking time for your oven. Recipe yeilds 25 cupcakes (I baked one cupcake as a test for time/temp before baking two complete cupcake tins).