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1
Make up to two days and at least one day before.Using a pairing knife, carefully cut wide slices of rind from the lemon.
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2
Trim the white pith from the underside of the slices.
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3
Cut the lemon rinds into 24 thin strips.
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4
Curl each strip around your finger, brush with egg white, and dust liberally with sugar.
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5
Set the sugared strips on a clean baking sheet and place in a warm, dry spot overnight.
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6
Or place the sheet in a preheated 200 degree F oven for 3-4 hours, until dry.
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7
CAKE:
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8
Combine the cake and pudding mixes in a large bowl, stirring to blend.
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9
Add the oil, eggs, water and lemon juice, stirring after each addition.
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10
Fold in the lemon zest and poppy seeds until just blended.
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11
Spoon the batter evenly into the prepared cupcake tins, about 3/4 full.
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12
Bake on the middle oven rack until the tops of the cupcakes spring back to the touch and are not too golden; about 15 minutes.
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13
Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before frosting or decorating.
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14
FROSTING:
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15
Make while the cakes are cooling or the morning of the shower.Using a wooden spoon, cream the butter in a large bowl, Add the remaining ingredients, and continue creaming until the frosting is well blended and fluffy.
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16
Frost the cupcakes with a small spatula and decorate with the candied lemon strips.
