lemon curd jumbo pie cupcakes

prep time:  30 minutes
cook time:  35 minutes
servings:  12 cupcakes

1 box pillsbury refrigerated pie crusts, softened as directed
1 box lemon cake mix + water, vegetable oil and eggs called for on the box
1/2 cup lemon curd
1 container vanilla whipped frosting

1.  heat oven to 450 degrees.  remove pie crusts from pouches and unroll on work surface.  cut six 4 3/4-inch rounds from each crust.  firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups.  bake 5 minutes.

2.  reduce oven temperature to 350 degrees.  make cake batter as directed.  divide lemon curd evenly among pastry-ined muffic ups.  top with cake batter, dividing evenly.  bake 30 - 33 minutes or unti toothpick inserted in the center of the cake comes out clean.  cool completely.

3.  frost

- pillsbury

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