2 fresh lemons zest and juice only
2 (18.25 oz.) boxes of white cake mix
6 large egg whites
1 tsp lemon extract
1 stick unsalted butter, softened
1/2 C sold shortening, softened
2 (1 lb.) boxes confectioners’ sugar
4 T of milk
2 T of lemon juice
1 C fresh blueberries, rinsed and dried
1 C small fresh strawberries rinsed and dried
How to Make It:
Position the oven temperature control to 350 degrees allowing the oven to heat.
Line 48 muffin tin cups with red, white and blue paper muffin cups.
Squeeze the lemons juice into a measuring cup adding enough water to make 2 2/3 C of liquid.
Dump the cake mixes into a large mixing bowl.
Beat in the egg whites, lemon zest, lemon juice mixture and the lemon extract 3 minutes or until the cake mix is
completely moistened.
Fill the prepared muffin cups 2/3 full of the batter.
Bake 18 minutes or until the tops spring back when lightly touched.
Cool the cupcakes in the pan for 10 minutes, then remove and continue cooling on the wire rack until room
temperature.
Place the butter and shortening into a large bowl and beat 2 minutes or until fluffy.
Dump the confectioners' sugar into the butter mixture.
Add the milk and lemon juice and beat the mixture on low until well blend and smooth.
More milk may be added 1 t at a time if necessary to reach a spreadable consistency.
Spread each cupcake top evenly with the icing.
Decorate the top of 1/2 the cupcakes with the blueberries and the other half with the strawberries.
Place the cupcakes uncovered in the refrigerator until the ice is set then cover loosely with foil until ready to
serve.
Remove from the refrigerator and allow it to stand at room temperature 20 minutes before serving.
Makes 48 cupcakes
Preparation Time: approximately 15 minutes
Baking Time: approximately 18 minutes
Decorating Time: approximately 15 minutes
Total Time: approximately 48 minutes
Individual cupcakes can be easier to transport and serve than a traditional cake. Liven up your cupcake batter
with 1/3 C of strawberry jam. Just add it before pouring the batter into the paper muffin cups.
