The Super Bowl is about more than just a game between the Green Bay Packers and Pittsburgh Steelers. It's about friends, food, and that amazing Darth Vader kid. Here's the first in a batch of Super Bowl snack recipes I've whipped together for SB Nation Atlanta: lemon cream cheese cupcakes. They're unbearably delicious, and since they're already yellow all they need is a black or green sprinkling to match your team's colors.
1 box white cake mix
1 3.4 oz box lemon pudding
1 cup water
4 large egg whites (you'll want to save 3 of the yolks for the filling!)
2 tablespoons vegetable oil
16 oz powdered sugar
8 oz cream cheese
1/2 a large lemons juice.
1/4 cup (1/2 stick) butter softened.
(I also added 3 drops of yellow food coloring)
1 1/2 cups sugar
6 tbsp corn starch
1/4 tsp salt
1/2 cup freshly squeezed lemon juice
3 large egg yolks (well beaten)
2 tbsp butter
2 tbsp lemon zest
Heat oven to 350° whilw bringing a small saucepan with 1 1/2 cups water to boil. Beat cake mix, pudding, water, egg whites, and oil on low speed until moist. The batter should be thick. Spoon batter into muffin cups, filling each about halfway. Should yield 24 cupcakes or 12 large cupcakes. Bake 17-18 minutes for smaller cupcakes, 20 for large.
While that's baking, add 1/4 cup butter, 1/2 of your large lemon's juices, and 16 oz powdered sugar to a bowl. Mix on low speed until well blended. This is your frosting!
While cupcakes are cooling, beat 3 large egg yolks well, in a small bowl. Zest your lemons and add your 1/2 cup of lemon juice to 1/2 cup cold water. Set these to the side for now.
In a medium saucepan, sift in sugar, cornstarch, and salt. Gradually blend in the lemon/water. Place the pan over medium-low heat, and whisk until smooth. Add egg yolks and butter and blend well. Stir constantly until thickened.
Meanwhile you should have a small saucepan boiling 1 1/2 cups water. Once thickened, add the 1 1/2 cups boiling water, and continue stirring until filling reaches your desired thickness -- this should take approximately 2-3 minutes. Remove from heat and add in lemon zest. To keep the top of the filling from forming, lightly rub butter over the top. Once cupcakes have cooled, you can fill them.
To fill the cupcakes, use a pastry bag and tip. Squeeze the desired amount into the cupcake, and continue until finished. Frost, garnish, and enjoy!
Head to SB Nation's Super Bowl hub for more Super Bowl recipes.