Tuesday, September 7, 2010

  This looks practically perfect in every way!!!  From Beat Until Fluffy

 Lemon Curd Mini Cake

7 Tbsp Lemon Cake Mix (I used Betty Crocker Super Moist)
3 Tbsp Water
1/4 Tsp Canola or Vegetable Oil
1 Generous Tbsp Lemon Curd

In a 4oz Ramekin, stir cake mix, water and oil until smooth.  Scoop a generous tablespoon of lemon curd into a lower corner of a small plastic baggie. Twist the upper end of the bag to tighten the space where the curd is and remove the air.  Snip the corner of the curd-filled end off with a scissor.  Pipe the curd in a zig-zag motion over the cake batter.  Microwave for 2 minutes (all microwaves vary) with a small microwave-safe plate under the ramekin to catch any drips.  Let rest in the microwave for about 2 minutes and serve.  Dust with confectioner's sugar if desired.

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