LEMON CHAMPAGNE CELEBRATION CUPCAKES

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Lemon Champagne Celebration Cupcakes image

Make a toast! This elegant champagne cupcake has a twist of lemon in the filling and glaze.

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.
  • 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.
  • 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.
  • In small bowl, mix lemon curd and sour cream until well blended. Set aside.
  • 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.
  • 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.
  • To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

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