I’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).