Berry-Lemony Cupcake

Pavlova is a popular Easter/Spring dessert.  Personally, I'm not a huge fan of meringue, so here's my take on a pavlova cupcake, minus the meringue.  If you wanted, you could top your cupcake with whip cream, but I opted for vanilla icing.  Here's what you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• 1/2 cup of Lemon Curd (the store bought stuff is perfect)
• 1 tin of Wild Berry Pie Filling
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

On to the recipe...

Step 1: Follow the directions of your White Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  Typically, White Cake Mixes call for egg whites only and not the whole egg... I just add the whole egg.  Mix together the batter until smooth. 

Step 2: Here's where we add some refreshing lemon flavour.  Add 1/2 cup of Lemon Curd and mix it into the batter until fully incorporated. Spoon the batter into your cupcake liners, around 3/4 of the way to the top. But wait,  you still need to add your Wild Berry Pie Filling before baking.

Step 3: Spoon around one tablespoon of Wild Perry Pie Filling and in the middle of your cupcake.  To do all 24 cupcakes, you'll use around 1/2 of the tin.  But don't worry, you'll be using the rest of your Pie Filling in just 10 minutes.

Step 4: Bake your cupcakes for 10 minutes.  The cupcakes will start to rise and the Pie Filling will start to sink into the centre.  After 10 minutes, remove your cupcakes and spoon another tablespoon or so on the middle of each cupcake.  Try to do this as quickly as you can. 

Step 5: Place your cupcakes back in the oven and  bake them for the remaining time as per your Cake Mix package directions.  So, for instance, if your cake mix tells you to bake your cupcakes for 24 minutes, bake for 10 minutes and then 14 minutes.  You may need to bake your cupcakes for 2-4 minutes longer since you interrupted the baking process.  Once they are done baking, let them cool completely.

Step 6: On to the icing.  Mix your vanilla icing and butter on high until smooth.  Try your icing and if it's too buttery for your liking, add in some icing sugar.  You can ice your cupcakes how ever you want.  I'd recommend either spooning it on or using a piping bag so that you don't break the seal on your filling.  And there you have it!  Happy Easter and...   

Happy Faking!