White Cupcakes with Meyer Lemon Frosting

This refreshing and delightful cupcakes are perfect for that upcoming cocktail party.

Ingredients

  • Cupcakes:
  • 1 bag Robert Rothschild Farm White Gourmet Cupcake Mix (included)
  • 5 Tbsp. Butter, softened
  • 2 Egg whites
  • 1/2 cup Milk
  • Frosting:
  • 2 containers Robert Rothschild Farm Gourmet Frosting Base (included)
  • 1 cup* Powdered sugar
  • Directions
    1. Preheat oven to 350 degrees F. Cream butter in mixer. Add cupcake mix and blend until crumbly. Add egg whites and milk.
    2. Blend at low speed for 30 seconds, scrape down sides of bowl. Beat at medium speed for 3 minutes.
    3. Evenly fill muffin cups 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
    4. Remove from oven and place on a wire rack to cool. Yields 12.
    5. Mix frosting ingredients until smooth and top cooled cupcakes as desired. Decorate to your heart’s content.
    6. *Add more or less powdered sugar to achieve your desired thickness – less for more of a cupcake glaze and more for a stiffer frosting.
    7. For an elegant twist on traditional cupcakes, use the included frosting base as a filler. Simply fill the muffin cups half full. Dollop a 1/4 tsp. of the frosting base into each and fill with remaining cupcake batter. Bake as above and enjoy!

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