Ingredients:
3 cups self-rising flour
½ tsp. salt
1 cup butter substitute or butter (room temperature)
2 cups cane sugar
4 eggs (room temperature)
1 tsp. vanilla extract
2 Tbs. lemon zest
½ cup Unsweetened MimicCreme combined with ½ cup water, divided
2 ½ Tbs. fresh squeezed lemon juice, divided
For filling:
2 cups thoroughly chilled Healthy Top
1 ½ Tbs. fresh lemon juice, thoroughly chilled
½ tsp. lemon zest
Directions:
- Preheat oven to 375 degrees F. Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl.
- In the bowl of an electric mixer beat the butter substitute or butter and sugar until light and fluffy. Beat in the eggs one at a time, incorporating each egg entirely before adding the next.
- Mix in the lemon zest and vanilla.
- Gently beat the flour mixture into the butter mixture, one third at a time. Before adding the last third of flour add half of the thinned MimicCreme and half of the lemon juice. Then continue by adding the last third of flour and the last of the thinned MimicCreme and lemon juice. Beat until just combined—do not over mix.
- Fill the prepared cupcake liners with batter ¾ full and bake in preheated oven until toothpick inserted in center comes out clean—about 17 minutes. Let cool in the pans for 10 minutes before removing to cool completely on wire racks. If you try to inject the filling before the cupcakes are completely cool they might fall apart.
- In a separate mixing bowl that has preferably been pre-chilled, combine the Healthy Top, lemon juice and lemon zest and whip until it holds moderately stiff peaks (about 5 minutes)
- Fill a pastry bag fitted with a plastic tip with the whipped Healthy Top. Insert the tip into the top of the cupcake and squeeze a tablespoon or so of filling into the cupcake. If you inject too much, it may come out the sides.
- Squeeze a little frosting onto the top of the cupcake, using a spatula to smooth it. This will cover up the hole you made when you injected the filling.
