EASY:
There is an easy way to make these and that is by using your favorite white cake mix and a large box of Jello® lemon pie filling (prepared). You will need 5 eggs to prepare both.
[media-credit name=”bigstockphoto” align=”alignleft” width=”300″]
[/media-credit]
Prepare cake mix as directed. Line tins with cupcake papers. Fill tins 2/3 full. Bake as directed. While cupcakes are baking, prepare the lemon pie filling as directed.
Let cupcakes cool about 30 minutes. Now cut about an inch and a half wide cone out of the top of the cupcake, to about 1 inch depth in the cupcake. Remove cone. Add 2 tablespoons of pie filling. Replace cone. Repeat for all. Now, sprinkle sifted powdered sugar lightly over the top. Garnish with three raspberries with 2 mint leaves, one placed on each side, to give the effect of holly berries.
FROM SCRATCH:
To make your own cake and pie filling, follow these directions:
Homemade Cupcakes:
3 cups flour
2 cups sugar
½ tsp. salt
½ tsp. baking powder
½ cup shortening
2 eggs
1 tsp. vanilla
1-½ cups milk
- Preheat oven to 375F.
-
Grease and flour a 9 inch round cake tin. Cream sugar, salt, and shortening. Add eggs and beat until light and fluffy. Mix in the vanilla. In a separate bowl mix flour and baking powder well. Add 1/3 of the flour mixture to the creamed mixture and mix briefly. Add 1/3 of the milk and mix. Continue twice more with the remaining milk and flour. Do not over mix. Pour batter into cupcake papered pans, 2/3 full. Bake for 20 to 24 minutes or until toothpick comes out clean after inserted.
- Homemade Lemon Pie Filling:
2 cups sugar
- Juice from 2 lemons
- 1/8 tsp. salt
- 4 egg yolks
- 2 Cups boiling water
Beat all ingredients together, adding boiling water. Cook over a double boiler until thick, stirring occasionally. If you do not have a double boiler, boil water in a large saucepan. Float a slightly smaller saucepan on top of the water to cook your pie filling in.
