Lemon Drop Cupcake

Ingredients

    Cupcakes:

    5 lb (full box) Krusteaz Professional® Lemon Cake Mix 732-0420

    52 fl oz (6 1/2 cups) water, divided

    2 tablespoons grated lemon zest

    Icing:

    5 lb (full box) Krusteaz Professional® Vanilla Creme Icing Mix 732-0800

    12 fl oz (1 1/2 cups) fresh lemon juice

    1 tablespoon lemon extract

    3-4 drops yellow food coloring (or to desired color)

 

Yield

7 dozen cupcakes

Method

    1. For cupcakes, place 20 oz (2 1/2 cups) water, Krusteaz Professional Lemon Cake Mix and lemon zest in mixer bowl.

    2. Using a paddle, mix on medium speed 3 minutes.

    3. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.

    4. Continue to mix on low speed 2 minutes.

    5. Using a #20 scoop, scale batter into paper-lined muffin pans.

    6.For convection oven, bake at 300°F 15-20 minutes; for standard oven, bake at 350°F 15-20 minutes. Cool completely.

    7. For icing, place Krusteaz Professional Vanilla Creme Icing Mix, lemon juice and lemon extract in separate mixer bowl.

    8. Using a paddle, mix on low speed 1 minute or until smooth. Scrape bowl and paddle.

    9. Add food coloring. Change to medium speed and mix 5 minutes or until light and fluffy.

    10.  Ice cooled cupcakes. Garnish with additional lemon zest, if desired.

 

WHEAT