Lightly Lemon Cupcakes

I'm a cupcake fanatic, so it's only fitting that this recipe would find its way into my inbox and onto my blog. lol Enjoy!

Lightly Lemon Cupcakes
- makes 12 cupcakes

~Cupcakes~
1-1/2 cups Bisquick mix
1/2 cup sugar
1/3 cup milk
3 tbsp butter or margarine, softened
1 tsp vanilla
1 egg
1 tsp grated lemon peel

~Frosting~
1 pint (2 cups) heavy whipping cream
1 box (4-serving size) lemon instant pudding and pie filling mix
1/4 cup milk

Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.

In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.

Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.

NOTE: In step 2, the 4-minute beating time is critical to develop the structure in the cupcake.

Use a deep bowl when whipping cream to reduce splattering. Chill the bowl and beaters first so that the cream will form stiff peaks faster.