STRAWBERRY LEMONADE CUPCAKES

Yield: 105 muffin-sized cupcakes

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Ingredients

Item/Count

Filling:
Real Fresh Lemon Pudding 1 #10 can
Frosting:
Buttercream Frosting 53 cups
Cupcakes:
Cupcakes, Strawberry Cake mix, jumbo-sized (muffin-sized) 105 ea
Fresh Strawberries, cut in fan 105 strawberries
Candy Lemon Wedges 105 lemon wedges
Fresh Lemon Zest, grated with a rasp grater ¼ cup

Directions

  1. For the Filling: Transfer some of the pudding to a piping bag fitted with an appropriately-sized piping tip. Set aside.
  2. For the Frosting: Transfer some of the frosting to a piping bag fitted with your desired tip. Set aside.
  3. To Assemble the Cupcakes: Insert an apple corer into the center of the top of the cupcake. Push the corer into the cupcake, stopping ¼”- ½” from the bottom of the cupcake. Remove the cored center and reserve for other use. If necessary, enlarge the hole by using a finger to gently press on the walls of the hole and remove any remaining bits of cake. Repeat for all cupcakes.
  4. Pipe 1 fl oz of the pudding filling into the cupcake holes.
  5. Pipe ½ cup frosting over each cupcake, being sure to cover the hole. Top the cupcake with a strawberry fan, one candy lemon, and 1/8 tsp of lemon zest.