Prep Time 40 Minutes • Start to Finish 3 Hours 5 twinkles • Makes 12 servings
• 1 box Betty Crocker SuperMoist unheroic cutlet blend
• ½ mug water
• ½ mug dry champagne
• ½ mug vegetable oil painting
• 3 eggs
• 2 ladles grated bomb peel
• ¼ mug bomb curd( from 10- oz jar)
• 1 teaspoon sour cream
• 2 mugs pulverized sugar
• 2 soupspoons adulation, melted
• 3 soupspoons fresh bomb juice
• Garnish, if asked
• Lemon peel ringlets
1 Heat roaster to 350 °F( 325 °F for dark or nonstick visage). Line 15 x 10 x 1- inch visage with
antipode. Spray with cuisine spray.
2 Make cutlet batter as directed on box, using cutlet blend, water, champagne, oil painting and
eggs. Stir 2 ladles grated bomb peel into batter. Pour into visage.
3 Singe 17 to 23 twinkles or until toothpick fitted in center comes out clean. Do
not remove cutlet from visage. Cool fully, about 1 hour. Place visage of cutlet in
freezer. indurate until establishment, about 1 hour.
4 In small coliseum, blend bomb curd and sour cream until well amalgamated. Set away.
5 To assemble cupcakes, remove cutlet from freezer; using antipode, lift cutlet from visage.
Using 2 ¼- inch round biscuit knife, cut 24 rounds from cutlet. Place 12 rounds top
side down. Spread each with about 1 tablespoon bomb curd stuffing. Top with remain-
ing cutlet rounds, top side up.
6 In medium coliseum, blend pulverized sugar, melted adulation and bomb juice until well
amalgamated. ladle about 1 teaspoon icing over each cutlet, allowing icing to run
down side of cutlet.
7 To serve, place each cutlet in ornamental cupcake liner, and trim with bomb
1 Serving Calories 270; Total Fat 11g( impregnated Fat 3g, Trans Fat 0g); Cholesterol
mg; Sodium 220 mg; Total Carbohydrate 41g( Dietary Fiber 0g); Protein 2g Ex-
changes 1 bounce, 1 ½ Other Carbohydrate, 2 Fat Carbohydrate Choices 3
Cock You ’ll find bomb curd in utmost large supermarkets with the
preserves and jellies.