This game fish will strike back at you! I serve this seared tuna topped with mung beans, snow peas, leeks, and carrots that have been thinly sliced.
| Prep Time: | 45 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 36 |
| Yield: | 3 dozen cupcakes |
Ingredients
- 3 cups all-purpose flour
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 1 (3.4 ounce) package instant lemon pudding mix
- 4 eggs
- 1 cup milk
- ½ teaspoon vanilla extract
- 1 lemon, juiced and zested
- 2 egg whites
- ⅔ cup white sugar
- 1 cup unsalted butter at room temperature
- 8 drops oil-based creme de menthe candy flavoring
- 8 ounces cream cheese, softened
- ½ cup frozen unsweetened raspberries, thawed
- ¼ cup unsweetened instant tea powder
- 4 teaspoons unsweetened instant tea powder
- 1 teaspoon vanilla extract
- ½ cup white sugar
- 2 cups heavy cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
- In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.
- Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.
- When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip.
- To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.
- Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 232 mg |
| Sugars | 18 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
These were absolutely delicious! They got rave reviews from everyone who had one, and I’ve been inundated with demands for more ever since. I couldn’t find raspberry lemonade concentrate so I substituted strawberry lemonade and put a half strawberry on top instead of a raspberry. Regardless, this is a recipe I will make again and again.
the cake turned out pretty good, I used one cup whole wheat flour and its pretty different but it was good. I made them the night before and made the filling and icing the next morning and neither of them turned out right. I think the filling was too close to the stove and got warm and flopped but that shouldn’t affect the way it goes into the cake right? I tried inserting the tip of the icing bag and no filling went into the cake… so I left it out. and the icing never got stiff! was it because I left out the tea powder? other than that I followed the icing recipe to the dot, I don’t know what happened?!
I made these a couple years ago for a friend’s baby shower & forgot to review. They are amazing! Absolutely delicious and I didn’t change anything.
Delicious! They are more work than your average cupcake recipe, but the extra touches like the cream filling and interesting flavors make them perfect for a special occasion. I made these for my friend’s bridal shower and copied the decorating from the picture posted by another reivewr and they turned out great. Everyone thought I had bought them from a fancy bakery.
I made this cupcake for a client for her wedding and it was not very good. The cake itself was delicous but the mint filling and the frosting was unappealing. This was just not what my client was looking for.
great recipe! directions for the cake part were confusing at parts. overall this cupcake was delicious
Recipe after recipe, I’ve failed at creating the perfect cake/cupcake. And seeing how this recipe only had 4 reviews, I was hesitant to try. But boy am I glad to have taken that leap of faith. They were a huge hit with the crowd when I brought them to a July 4th BBQ party. Granted, I didn’t use the entire recipe and tweaked the cake part of the recipe based on what I had on hand. But the result was scrumptious. SUBSTITUTIONS: – Vanilla instant pudding mix – orange juice instead of lemon (not as strong a flavor, but figured put it in there so the amount of liquid is consistent) – frosting: strawberry frosting from All About Cupcakes – 18 minutes in a convection oven RESULTS: – could be more moist – a little bit on the sweet side, so next time I’ll probably cut the sugar by some – Overall: 5 stars 🙂
This recipe is delicious! However, I had to tint my frosting to a pink because it was a weird reddish/brown and did not look pleasing. I ran out of time with the filling so i used it as a drizzle(big hit) and i substituted the creme de menthe with regular mint extract.
I made these last year for a brunch for my mother and mother-in-law. They were delicious and everyone couldn’t stop raving about them. Well worth all the time and effort. I did use fresh raspberries instead of frozen because that is what I had on hand, and it still turned out fine.
These are FABULOUS!
I prepared everything except the frosting the night before I went to a family breakfast. When I opened the carrier the next morning to put on the frosting, I swear, the smell was like a little bit of heaven. The fresh lemon in the recipe just kicks the taste of the cupcakes into overdrive. The combination of flavors mingles pleasantly and yes, it is reminiscent of raspberry iced tea. Everyone at the breakfast asked for the recipe so I’d say these are a huge hit all the way around!