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  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Specials
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Bundles
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- CanCookers
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Cooktop Burners
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Campfire Grills
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Plank Cutting Boards
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Batter Bowl
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- EZ Jerky Shooter
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Seasonings
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Cookbooks
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Accessories
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
- Apparel
  - Print Recipe
    No ratings yet
    
    Lemon Cupcakes for Easter Sunday
    
    Course: Desserts
    Keyword: Desserts
    
    Ingredients
    1 package lemon cake mix
    2 cups chilled heavy cream
    ¼ cup confectioner’s sugar
    1 ½ tbsp fresh lemon juice
    12 Silicone baking cups
    
    Instructions
    Prepare cake mix according to package directions.
    Grease the silicone baking cups.
    In any size CanCooker place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack.
    Fill 6 of the baking cups ¾ full and place on the rack. On a medium heat source bring water to a steam.
    Steam cupcakes for 30 minutes or until toothpick inserted in center comes out clean.
    Using thongs carefully remove cupcakes from the CanCooker and place on a cooling rack.
    Repeat with additional 6 silicone cups.
    Prepare the icing by beating the cream in a chilled bowl with an electric mixer on a low speed until cream begins to thicken.
    Add confectioner’s sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
    Increase mixer speed to high and beat until the icing forms soft peaks, about five minutes.
    Spread icing on cooled cupcakes and refrigerate until ready to serve.
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