Best Sundrop Lemon Cupcakes Recipes
SUN DROP® POUND CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Beat white sugar, 1 cup margarine, and shortening together with an electric mixer until creamy and smooth. Mix flour, 6 fluid ounces citrus-flavored soda, eggs, lemon extract, and vanilla extract into the creamed mixture until well incorporated. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour 15 minutes. Let cake cool for 10 minutes before turning cake onto a serving plate.
- Whisk confectioners' sugar, 2 tablespoons melted margarine, and 1 fluid ounce citrus-flavored soda together in a bowl until smooth; spread over cake.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 72.6 g, Cholesterol 58.1 mg, Fat 20.7 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 4.3 g, Sodium 169.8 mg, Sugar 54.5 g
SUN DROP CAKE
This is a favorite at our company potlucks. If you do not have Sun Drop, you can use Mountain Dew. You can also use orange cake mix, and use Orange Crush for the soda. It is a great addition, as well.
Provided by Missy Wimpelberg
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Mix cake ingredients, and pour into a greased bundt cake pan. Bake until done, normally 45-50 minutes.
- 2. Beat glaze ingredients, and pour over warm cake.
LEMON DROP CUPCAKES
Bake these delicious cupcakes topped with lemon glaze. A delectable dessert made using Betty Crocker™ Super Moist™ cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
- Spoon lemon curd into decorating bag fitted with 1/4-inch round tip. Insert tip into center of each cupcake, no more than two-thirds of the way down; gently squeeze bag, pulling upward until filling comes to top of cupcake. (Do not let filling spill out of cupcake.)
- In medium bowl, mix powdered sugar, lemon peel, lemon juice and milk with spoon until smooth. Dip top of each cupcake in lemon glaze; twist to allow excess to drip off. Smooth top with spatula. Sprinkle with lemon drops.
Nutrition Facts : Calories 120, Carbohydrate 35 g, Fat 1, Fiber 0 g, Protein 1/2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg
SUNDROP LEMON CUPCAKES
Learned to make these in a cupcake class; taught by a fantastic young lady--Amanda Cupcake. These are so fresh tasting and yummy--they are a hit every time I make them! This is Amanda's blogspot. She is very creative, inspiring, and passionate about her work! http://amandacupcake.blogspot.com/
Provided by Gail Springsteen
Categories Cakes
Number Of Ingredients 7
Steps:
- 1. Pour your Sundrop out of the can/bottle ahead of time into a bowl or cup so it can lose some of its "fizz" before you add it to your cake mix. Preheat your oven to 350 degrees. Place cupcake papers in your cupcake pans.
- 2. Pour the cake mix into your mixer bowl. Add the lemon pudding (in powder form) to the mixture. Add the lemon extract and oil. Mix on medium speed for about two minutes until it is well blended. Add your lemon zest, if you wish, with a spatula.
- 3. Fill cupcake papers about 2/3 full. Bake for approximately 20-25 minutes until a toothpic inserted into the middle of a cupcake comes out clean.
- 4. When they are cool, you can frost them with this tasty frosting: Lemon Buttercream Frosting: 1 lb of unsalted butter 1-2 tbl of heavy whipping cream 1 1/2 tsp vanilla 1-2 tsp lemon extract 2 tsp freshly grated lemon zest (optional) 3-4 cups powdered sugar Directions: Cut butter into small squares into a large bowl and blend with mixer until fluffy. Add whipping cream, vanilla, and lemon extract to butter. Once ingredients are incorporated, turn mixer down to low and gradually add powdered sugar until frosting reaches desired consistency (the more powered sugar you add, the thicker the texture of frosting). Then add your lemon zest by hand, if you choose to use it.
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