Page 88 - Cupcakes

48 paper liners for miniature cupcake pans (2-inch size) or 24 paper liners for
regular pans (2½-inch size)
1 package (18.25 ounces) plain lemon cake mix
1⅓ cups water

⅓ cup lemon curd (see “Love That Lemon Curd,” page 65)
⅓ cup vegetable oil

3 large eggs
Lemony Cream (page 350)

12 strawberries, rinsed, cored, sliced lengthwise and then crosswise into half-
moon slices (1 cup) or 48 golden or red raspberries, for garnish

the CupcakeDoctor says...

Miniature paper liners fit the 2-inch pans perfectly, and you can find them in
supermarkets, craft stores, and cookware shops. If you don’t own a mini
cupcake pan, however, you really don’t need to invest in one. Buy the foil
mini liners, which are sturdy enough to stand on their own on a baking
sheet. Just line them up, then spoon in the batter. Silicone miniature cupcake
pans, in which no liners are needed, also work well with this recipe.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 48
miniature cupcake cups with paper liners (see “the Cupcake Doctor says”). Set
the pans aside.

2. Place the cake mix, water, lemon curd, oil, and eggs in a large mixing bowl.
Blend on low speed until the ingredients are just incorporated, 30 seconds. Turn
off the machine and scrape the sides of the bowl with a rubber spatula. Increase
the mixer speed to medium and beat 2 minutes more, scraping down the sides
again if needed. The batter should be well blended. Spoon or scoop 2
tablespoons batter into each lined cupcake cup, filling it two thirds of the way
full. Place the pans in the oven.