Recipe For Delicious Lemon Cup Cakes

1 box (16.5 oz.) lemon cake mix

Prepared red sangria (3/4 cup for cake, 1 & 1/4 cup for filling, 1 cup for icing)

Thawed frozen juice concentrate (1/4 cup for cake, 2 tbsp for filling, 2 tsp for icing)

1/3 cup vegetable oil

3 eggs

Red icing color

1/4 cup granulated sugar

1/4 cup corn starch

1/2 cup Granny Smith apples (peeled and chopped finely)

1 cup (2 sticks) butter, softened

1/8 tsp. salt

4 cups confectioners’ sugar



Preheat oven to 350ºF. Line muffin pan with baking cups.

In large bowl, combine cake mix, 3/4 cup sangria, 1/4 cup orange juice, oil, and eggs. Blend with electric mixer on low speed 30 seconds. Scrape down bowl. Beat on medium speed 2 minutes. Add red color to achieve desired color. Fill cups 2/3 full

Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

For the filling: Combine all ingredients, except apples, in small saucepan. Cook on medium heat until very thick and just beginning to bubble, stirring constantly.

Stir in apples. Transfer to a bowl; press a piece of plastic wrap onto surface of filling to prevent a skin from forming. Refrigerate until chilled.

For the frosting: Bring 1 cup sangria to a boil in a small saucepan. Simmer on medium heat until reduced to 1/4 cup liquid, approximately 10 minutes. Cool completely.

Beat butter and salt with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Blend in 2 teaspoons orange juice. Gradually add chilled sangria, beating until well blended. Continue beating 2 minutes or until very soft and fluffy.

To assemble: Remove center of cupcake with coring tool or paring knife. Fill with prepared Filling using a pastry bag. Pipe Frosting onto cakes. If desired, garnish with additional thinly sliced apples.

*For Frosting, use any amount of sangria, as long as it is reduced to 1/4 cup – you can always drink what’s left over!

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