Lemon PHILLY Cupcakes Good Recipes
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| Lemon PHILLY Cupcakes |
"Light, lemony cupcakes are frosted with a sparkling-tasting icing made with cream cheese."
Ingredients :
- 1 bundle (2-layer size) white cake mix
- 1 pkg. (four serving size) Jell-O Lemon Instant Pudding
- 1 cup water
- four egg whites
- 2 tablespoons oil
- three 3/4 cups icing sugar
- 1 (250 g) package deal Philadelphia Light Brick Cream Cheese, softened
- 1/four cup butter, softened
- 2 tablespoons lemon juice
Instructions :
| Prep : 10M | Cook : 24M | Ready in : 1H45M |
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- Preheat oven to 350 tiers F (one hundred seventy five levels C). Beat cake blend, dry pudding blend, water, egg whites and oil in large bowl with electric mixer on low velocity till moistened. (Batter will be thick.) Beat on medium speed 2 mins. Spoon batter evenly into 24 paper-covered muffin cups.
- Bake 21 to 24 mins or till wood toothpick inserted in centres comes out clean. Cool in pans 10 mins; remove to twine racks. Cool absolutely.
- Meanwhile, beat sugar, cream cheese, butter and juice with electric powered mixer on low speed till properly combined. Frost cupcakes.
Notes :
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