Lemon Danish Cupcakes 1 box lemon cake mix (see note below) 1/2 cup sour cream 1 (4 oz.) jar apricot baby food 1/4 cup freshly squeezed lemon juice 2/3 cup water 2 eggs 1 teaspoon poppy seeds 1 (8-ounce) carton cheesecake flavored cream cheese 2 to 3 tablespoons confectioners' sugar Confectioners' sugar glaze
Preheat oven to 350 degrees. Combine cake mix, sour cream, apricot baby food, lemon juice, water, eggs, and poppy seed. Beat on low speed of electric mixer just until mixed (about 30 seconds). Then beat on medium speed for about a minute or until well mixed. In a small bowl, combine the cream cheese and confectioners' sugar. Mix well. Line muffin pans with paper cupcake liners. Spoon the batter into liners, filling about 1/2 full. Drop a small dollop (about a teaspoon) of cream cheese mixture in center of cupcake. Spoon about a tablespoon of batter over the top, covering the cream cheese. This will make the liners about 3/4 full. Bake for about 20 minutes or until top will spring back when lightly touched. The cupcakes will not be brown on top. Remove from muffin pans and cool on a rack. Drizzle the cooled cupcakes with the confectioners' sugar glaze. Makes 24. Confectioners' sugar glaze: Combine 1 cup confectioners' sugar and 1 tablespoon milk. Mix well and drizzle over cupcakes. If the glaze is too thin, simply add more confectioners' sugar. If too thick, add a little more milk. Note: Cake mixes can not always be interchanged so, contrary to what I usually do, I will share a brand name. I used Pillsbury lemon cake mix and it works great for this recipe. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
