WHITE CHOCOLATE LEMON CUPCAKES
(Photo credit: Gena Larson Photography)
Ingredients:
Betty Crocker Lemon Poppyseed Muffin Mix
Lemon Creme (I used Duncan Heins)
Whipped Cream (or cool whip)
White Chocolate (I buy the bars in the baking section)
Directions:
1. Bake muffins as directed. Let cool.
2. Carve out a piece in the center. (I used a potato peeler.)
3. Fill center with lemon creme. (I filled a frosting bag and cut the tip off to fill them.)
4. Spread whipped cream on top.
5. Shave chocolate. (I used a cheese grater.)
6. Dip and roll cupcake in the chocolate shavings.
7. Enjoy the cupcake and all its simplicity.
Lemon Creme (I used Duncan Heins)
Whipped Cream (or cool whip)
White Chocolate (I buy the bars in the baking section)
Directions:
1. Bake muffins as directed. Let cool.
2. Carve out a piece in the center. (I used a potato peeler.)
3. Fill center with lemon creme. (I filled a frosting bag and cut the tip off to fill them.)
4. Spread whipped cream on top.
5. Shave chocolate. (I used a cheese grater.)
6. Dip and roll cupcake in the chocolate shavings.
7. Enjoy the cupcake and all its simplicity.
No comments:
Post a Comment