Sunday, January 29, 2012

Lemon Angel Cupcakes (Diabetic)

Cupcake Ingredients
1 box Angel Food cake mix
1/2 cup frozen lemonade concentrate (thawed)
3/4 cup water

Cupcake Directions
Preheat oven to 350*F. Combine all three ingredients on medium speed until they are thick and well mixed. Fill each liner with 1/3 cup batter. Bake 18-20minutes or until they are golden brown and spring back at the touch. Cool on wire rack 20 min. (Makes approx 28!)

Frosting Ingredients
1 8oz cream cheese (room temp)
1 stick butter (room temp)
1 lemon zested
2 cups powdered sugar
3 tbsp frozen lemonade concentrate (thawed)
16 lemon drop candies (crushed to powder) -OPTIONAL-

Frosting Directions
Combine cream cheese, butter, zest, and concentrate until well blended. Slowly add in powdered sugar. Frost cupcakes generously then sprinkle with candy powder.

S/N: Can be stored at room temp covered for 3 days or in fridge 1 week.

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