for this recipe Lemon Surprise Cupcakes
|1 ¼ cup||all-purpose flour|
|1 ¼ tsp||baking powder|
|½ tsp||baking soda|
|¾ cup||granulated sugar|
|1 tsp||vanilla extract|
|½ cup||corn oil|
|½ cup||2% Milk|
|1 pouch||Shirriff Lemon Pie Filling|
|⅓ cup||cold water|
|2 cup||boiling water|
|¼ cup||butter , softened|
|1 pouch||Shirriff Strawberry Mousse|
|1 cup||2% Milk|
|2 cup||confectioner's sugar|
Preheat oven to 350°F. Prepare a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium, beat eggs until volume doubles. Add sugar and continue to beat until blended. Add oil and vanilla extract and beat one more minute.
On medium-low, add the flour mixture followed by the milk. Beat until just combined and smooth. Divide the mixture between cupcake liners, filling only half way. Bake 12-15 mins, until lightly golden and a toothpick comes out clean.
Next, prepare the Strawberry Mousse as instructed on the package. Gradually sift in icing sugar and beat until creamy. Set icing aside. Prepare Lemon Pie Filling as instructed on package.
Once cupcakes have cooled, hollow out a small hole in the centre using a apple corer or a small knife. Fill hole with Lemon Pie Filling.
Spoon icing into a large piping bag with a star nozzle. Starting in the middle of a cake, pipe the icing around in a clockwise direction to cover the top completely and serve.