Recently, I’ve rediscovered Food Network. Bo and I have been spending way too much time in our basement this winter — and even more now that Mike’s car has been in the process of being “de–deered” for the last two weeks.

While I love playing with Bo, sometimes I just need a little extra stimulation. So while Bo and I play, I’ve started turning Food Network on in the background. I know, I know. Bad Mommy! But he doesn’t really pay attention to it and it gives me something else to think about while I read Big Dog, Little Dog for the millionth time. Food shows also don’t require rapt attention, which is good with a little one!

One of the shows that I’ve found is Ultimate Recipe Showdown. Last week, one of the recipes was for a lemon cupcake with lemon curd. So I decided to tackle my own, simplified version.

First, I took a package of shortbread cookies and made crumbs in the food processor, and then added a little bit of butter so they would stick together.

Then I pressed the crumbs into the muffin tin with my thumb.

Then I prepared a lemon cake mix according to the package directions — adding oil, water, and eggs and blending well.

I divided the batter between the muffin tins and then added a dollop of lemon curd on top of each one.

And ended up with beautiful cupcakes! The lemon curd sinks to the bottom and makes it very lemon bar like on the bottom with a cupcake on top!

These cupcakes were a hit. Mike, my mom, Bo, and I all really enjoyed them. Definitely something I’ll be making again. It’s “Semi-Homemade” like Sandra Lee… Okay, time to turn off Food Network…

Lemon Bar Cupcakes

1 box lemon cake mix

1/3 cup oil

1 1/3 cup water

3 eggs

1 box shortbread cookies

2 Tbsp. butter, melted

1 jar lemon curd

Preheat oven to 325. Line 22 muffin tins with liners.

In a food processor, chop the cookies until fine. Add the melted butter and place approximately 1 Tbsp in each liner. Use your thumb to press the crust firmly into the bottom of the liner.

In a large mixing bowl, combine the cake mix, oil, water, and eggs. Blend for approximately 2 minutes or until well combined. Use an ice cream scoop to divide the batter equally among the muffin tins.

Place 1 Tbsp. of lemon curd on top of each cupcake. Bake for 18-20 minutes.

*To see Dorie’s Chocolate Gingerbread Cake click over to Tuesdays with Dorie. I was more in the mood for something more spring-like!*

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