Lemon Pudding Cupcakes
Julianna loves tea parties almost as much as she loves cupcakes. Today, we decided to have am impromptu tea party with English breakfast tea and these zesty lemon pudding cupcakes with mascarpone buttercream frosting. She loved our tea party so much, she wants to have one every day! I told her we can have one until the cupcakes run out. She looked at the calendar and pointed to Mother's Day. "That's perfect," she said. "Then I can make you more for Mother's Day!" I can't wait for my Mother's day gift, although my two kids are the best present I could receive!"
Cupcakes: 2 cups sugar; 2 and 2/3 cups flour; 1 tablespoon baking powder; 1/2 stick margarine; 2 eggs; 3 tablespoons lemon juice; 1/3 cup prepared instant lemon pudding; 2 tablespoons lemon zest; 1 cup milk; 1 tsp. vanilla
Frosting: 1 pound powdered sugar; 8 ounces Italian mascarpone cheese; 1/2 stick margarine; 3 tablespoons shortening; 1/4 cup milk; 1/2 tsp. vanilla; 2 tablespoons lemon juice
Preheat oven to 350 degrees. Combine sugar, flour, and baking powder in a medium size mixing bowl. In a large mixing bowl, combine the margarine, eggs, lemon juice, lemon pudding, lemon zest, milk, and vanilla. Add dry ingredients to ingredients in large bowl. Using an electric mixer, beat cupcake mixture on medium speed for two minutes. Bake for 18-20 minutes.
Mascarpone Buttercream Frosting:
Using an electric mixer, cream together the shortening and margarine. Gradually add powdered sugar. Add the mascarpone cheese, milk, vanilla, and lemon juice. Blend until smooth. When cupcakes are cooled, pipe frosting onto cupcakes. Garnish with a raspberry on top if desired.