Wednesday, April 16, 2014

Luscious Lemon Cupcakes with Lemon Mousse


What are you going to serve for dessert at your Easter brunch or dinner?
Out of ideas?
How about a Lucious Lemon Cupcake with Lemon Mousse?
These cupcakes are perfect for your dessert table!  The inside of the cupcakes is moist from lemon jello that you add after they bake.  Then you top those babies with a light lemon mousse.  Lemon lusciousness in every bite!
Check out how easy these are to make because you start with a box cake mix...

Ingredients for 18 cupcakes:
1 box of vanilla cake mix
1 cup milk
1/2 cup vegetable oil
3 eggs
In a bowl, mix together the above ingredients and beat on low speed for 30 seconds.  Then beat on medium speed for 2 minutes.  Pour cupcake batter into cupcake liners or a greased cupcake pan, about 2/3 full.  Bake at 350 degrees for about 15-20 minutes.  Cool completely. 

Use a skewer to poke holes into the cupcakes.  

Ingredients for the lemon jello inside the cupcake:
1 3 oz box of lemon gelatin
1 cup boiling water
1 cup cold water
Mix lemon gelatin and boiling water until dissolved.  Then add the cold water.  Pour lemon gelatin over the top and then refrigerate cupcakes for 30 minutes.

Ingredients for Lemon Mousse Topping:
1 packet Dream Whipped Topping (found in the cake aisle of your grocery store)
1 1/2 cups cold milk
1/2 tsp vanilla
1 3.4 oz package of Lemon instant pudding
Mix Dream Whip packet and 1/2 cup milk on low speed until blended.  Beat on high for 4 minutes, until thickened.  
Pour 1 cup of milk into a bowl.  Add lemon pudding mix.  Beat for 2 minutes.  Then fold in whipped topping.  Refrigerate for 10 minutes and then place a dollop on each cupcake.  To store cupcakes, they must be refrigerated.

You can top the cupcakes with some lemon heads or use some lemon flavored cookie thins from Trader Joe's.

Or do half one way and half the other...then you won't have to choose.

Luscious Lemon Cupcakes with Lemon Mousse...totally says Spring!

Celebrate the little things that make life sweet!

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