Lemon Chiffon Cupcakes

White or Lemon Cake Mix, Lemon (yes I see mine is a lime, oops)

Lemon Pudding w/Whipped Cream For Icing

Whipped Cream Topping



Viola, Lemon Chiffon Cupcakes
Keep Refrigerated

INGREDIENTS: White cake mix, eggs, oil, water, vanilla, powdered sugar, lemon pudding, milk. 2 cups whipping cream.

DIRECTIONS:  Make cake mix as directed. whip cream until stiff, whip pudding then fold in 1/2 of the whip cream. Frost cupcakes  pudding topping (it will be thick), then top with the rest of the whip cream. Keep refrigerated and enjoy.