Lemon Gingerbread Mini Cakes
It is made with vanilla raspberry cake crust, lady fingers soaked in raspberry sauce, lemo…
Recipe Summary Lemon Gingerbread Mini Cakes
Nothing goes with gingerbread like the taste of lemon, and nothing will disappear faster than these cute mini gingerbread cakes with a fluffy lemony topping and a dollop of lemon curd.Ingredients | Lemon Raspberry Cake DesignPillsbury® Baking Spray with Flour1 (14.5 ounce) package Pillsbury® Gingerbread Mix1 cup water¼ cup butter, slightly melted1 large egg2 teaspoons finely grated fresh gingerroot1 ¾ cups powdered sugar2 tablespoons lemon juice2 tablespoons water1 cup thawed frozen whipped topping1 (10 ounce) jar Dickinson's® Lemon Curd, dividedDirectionsHeat oven to 350 degrees F. Coat 48 mini muffin cups with baking spray with flour.Combine gingerbread mix, 1 cup water, butter, egg and ginger in large bowl. Beat with electric mixer on medium speed 1 minute. Divide batter evenly into prepared mini muffin cups. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 3 minutes.Whisk powdered sugar, lemon juice and remaining 2 tablespoons water in medium bowl until smooth and blended. Place wax paper under wire rack. Remove mini cakes from pan. Dip bottoms immediately into lemon glaze. Place on wire rack, bottom side up. Cool completely.Whisk whipped topping and 1/2 cup lemon curd in medium bowl until blended. Spoon into 1-quart heavy-duty resealable plastic bag. Cut 1/2-inch corner off bottom of bag. Place remaining lemon curd in separate 1-quart heavy-duty resealable plastic bag. Cut 1/4-inch corner off bottom of bag. Squeeze whipped topping mixture onto each mini cake. Top with a small dollop of lemon curd. Chill until ready to serve.Info | Lemon Raspberry Cake Designprep: 20 mins cook: 15 mins additional: 20 mins total: 55 mins Servings: 48 Yield: 4 dozen cakes
TAG : Lemon Gingerbread Mini CakesTrusted Brands: Recipes and Tips, Dickinson's®,
