Lemon Champagne Celebration Cupcakes

By carvalhohm

Ingredients

• Cupcakes:
• 1 1 1 box yellow cake mix
• 1/2 1/2 1/2 cup water
• 1/2 1/2 1/2 cup dry champagne
• 1/2 1/2 1/2 cup vegetable oil
• 3 3 3 eggs
• 2 2 2 teaspoons grated lemon peel
• Filling:
• 1/4 1/4 10-oz cup lemon curd (from 10-oz jar)
• 1 1 1 tablespoon sour cream
• Icing:
• 2 2 2 cups powdered sugar
• 2 2 2 tablespoons butter, melted
• 3 3 3 tablespoons fresh lemon juice

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350° (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.

2 Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.

3 Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.

4 In small bowl, mix lemon curd and sour cream until well blended. Set aside.

5 To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.

6 In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.

7 To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

1 Serving: Calories 270