White Chocolate Lemon Cupcakes
PREP TIME 20 Min TOTAL TIME 1 Hr 15 Min SERVINGS
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 ½ cups white vanilla baking chips
1 ½ cups butter, softened
1 cup powdered sugar
Fresh edible flowers or purchased candy flowers
1 Heat oven to 350°F (325°F for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites and adding lemon peel and lemon juice. Cool 10 minutes; remove cupcakes from pans to cooling racks.Cool completely.
3 In small microwavable bowl, microwave baking chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth; cool. In large bowl, beat butter and powdered sugar with electric mixer on low speed. Gradually add melted chips, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with flowers.
1 Serving Calories300 , % Daily Value Total Fat20g20% (Saturated Fat10g,10% ), Sodium276mg276%; Total Carbohydrate30g30% (Dietary Fiber0g0% ), Protein2g2% ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%; Exchanges:1/2 Starch; 1 1/2 Other Carbohydrate; 4 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.