1 package (18.25 oz) plain lemon cake mix
1 1/3 cups water
1/3 cup Dickinson's Lemon Curd
1/3 cup vegetable oil
3 large eggs
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/3 cup lemon curd
Your choice of strawberries or raspberries for garnish
For the mini cupcakes:
Preheat the oven to 350 degrees and line 48 mini cupcake cups with paper liners.
Combine the cake mix, lemon curd, oil, and eggs in a large bowl and blend with an electric mixer until all of the ingredients are well combined.
Scoop 2 tablespoons of batter into each lined cupcake cup and bake for 10-15 minutes. Allow the pan to cool for about 5 minutes before moving the cupcakes to a wire rack, where they can finish cooling before you frost them.
For the Frosting:
Place a medium sized mixing bowl and electric mixer beaters in the freezer for about 5 minutes while you organize the ingredients.
Pour the heavy cream into the chilled bowl and beat on high until it has thickened. Add the confectioners' sugar and continue to beat on high until stiff peaks form. Use a spatula to gently fold in the lemon curd.
Place a heaping tablespoon of the frosting on each cooled cupcake and spread it so that it covers the top completely. Garnish with strawberries or raspberries.
|Thank you, Jenny!|