DirectionsNote:Wash hands with soap and water.
1. Preheat oven to 350ºF. Line 18 regular-sized muffin tins with cupcake liners; set aside.
2. In a large bowl, combine cake mix, milk, egg whites, egg, lemon juice, lemon zest and melted butter; mix well.
3. Pour batter into cupcake liners, filling them three-quarters full. Bake for 20 minutes or until puffed and firm in the center and light golden brown on top; let cool.
4. In a large bowl using an electric mixer on medium speed, cream butter until light and fluffy. Add powdered sugar, cream and extract and beat on low speed until combined, scraping down sides of bowl; fold in food coloring. Frost cupcakes using a piping bag with a closed star piping tip and decorate as desired.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 372 (Calories from Fat: 189)
Total Fat: 21g (Saturated Fat: 12g)
Total Carbohydrates: 47g (Dietary Fiber: 1g