No doubt the fall months are my absolute favorite, but I also LOVE MARCH! March is the month I most anticipate after a long cold winter. Of course we always seem to have a few snow days here and there during March. But I love March and the evidence it brings that Spring is coming! I remember when I was little I used to love to look at the calendar every March to see if the first day of Spring fell on my birthday, March 21st. I'm sure I remember it happening more often than it really did. Again, I looked this year and it falls on March 20th, darn it! The other reason I love March is because so many people I LOVE have birthday's in March. March is such a HUGE birthday month. I bet I could think of someone I know that has a birthday that falls on every day from the 1st through the 31st. And just maybe we'll be adding another "birth" day to the month of March this year. So if your birthday happens to fall in March, then Happy Birthday... and if not, well Happy Spring!
What You Need!
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
Make It!
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.
Tonight is our Ward's Annual Relief Society Birthday Bash! Of course we are having cupcakes and ice cream to celebrate! Here is the recipe for the cupcakes I am making and they are yummy! If you like lemon then you'll want to try these sometime! I usually end up just using a lemon cake mix when I am in a hurray! I also refrigerate the frosting for a couple hours before I frost the cooled cupcakes. I store my cupcakes in the refrigerator when finished, they are better cold!
What You Need!
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (16 oz.) powdered sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
Make It!
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.
Life is yummy!
2 comments:
Love your post, Ang! I love cupcakes AND I love lemon, so I will definitely have to try your recipe. Happy March!
Mmmmmmm! These sound delish! :)
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