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1/2 cup butter
1 cup sugar
2 eggs, room temperature
1 - 1/2 tsp lemon extract
1 - 1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup lemon juice + 2 tbsp
6 oz bag Lemon Zest Fudge O'Bits®
2 tbsp heavy whipping cream
1 - 8 oz carton whipped topping
Optional: A couple of drops of yellow food coloring, if you like.
Preheat oven to 350°. Line 12-count muffin pan with paper liners. Set aside.
Cream butter 2-3 minutes. Add eggs and lemon extract. Beat on high for 2 minutes. Scrape down sides. Set aside.
Toss flour, baking powder and salt. Slowly add dry ingredients to wet ingredients in 3 increments, beating on low, slightly after each addition. Batter will be thick. Beat in milk and lemon juice on low, just until mixed. (Do NOT over-mix).
Spoon batter into liners, filling 2/3 full. Bake 18-22 minutes until toothpick inserted in center comes out clean. Remove from oven and cool completely before icing.
Meanwhile in saucepan, very slightly melt Lemon Fudge O'Bits® with whipping cream. Remove from heat just when slightly smooth and well melted, whip well. Cool (but don't let get cold), fold in whipped topping and pipe onto cupcakes. Store in refrigerator.
** You can make this amazing recipe using orange juice or lime juice, in place of the lemon juice,with Orange Delight or Key Lime Fudge O' Bits® .