• Preparation Time 10 minutes
  • Baking Time 20 minutes
  • Makes 12 cupcakes
  • Freezing Excellent

Ready.
Set.
Make.

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Ingredients

  • Cupcake Batter
  • 1 pkg Robin Hood® Quick Bread Mix Lemon Poppy Seed Flavoured
  • 1 cup buttermilk
  • 1/3 cup Crisco® Vegetable or Canola Oil
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • Icing
  • 2 cups icing sugar
  • ¼ cup Crisco All Vegetable Shortening
  • ¼ cup milk
  • ½ tsp vanilla extract

Serving Size: 12 cupcakes

Directions

Serving Size: 12 cupcakes

  • Preheat oven to 350°F (180°C). Grease or line muffin cups with paper liners.
  • Cupcake Batter: Combine quick bread mix, buttermilk, oil, eggs and vanilla in large mixing bowl. Stir well until mix is blended.
  • Spoon batter into prepared muffin pan, filling ⅔ full.
  • Bake in preheated oven 18 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool in muffin pan on wire cooling rack for 10 minutes. Remove cupcakes and continue cooling on wire cooling rack. Ice when cupcakes are cold.
  • Icing: Place ingredients for icing in medium mixing bowl. Beat on low speed until icing sugar is combined.  Increase speed and continue beating for 5 minutes. Decorate cupcakes as desired.

Finished!

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