Lime Cupcakes with Lemon Curd

Ingredients:

• 1 package (430 g) moist vanilla cake mix
• 1 can (0.33 L) lime-flavored seltzer water (see note)
• 3 large eggs
• 3/4 cup lemon curd
• 450 gr. vanilla glaze
• 8 lime wedges, each cut into thirds (24 pieces total), for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners and lightly spray with cooking spray.
2. In a large bowl, beat the cake mix, 1 1/3 cups hard seltzer, and the eggs with a mixer on medium-high speed until smooth, about 2 minutes (reserve 2 tablespoons of the hard seltzer for the filling). Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Transfer the cupcakes to a wire rack and let them cool completely.
3. Filling: Meanwhile, combine 2 tablespoons of the remaining hard seltzer in a small bowl with the lemon curd until smooth.
4. Using a small measuring spoon, make a 1 cm wide, 1 cm deep hole in the center of each cupcake. Fill each hole with lemon curd (about 1.5 teaspoons per cupcake).
5. In a large bowl, beat the vanilla frosting with a mixer on medium-high speed until light and fluffy, about 5 minutes. Transfer to a pastry bag fitted with a large round tip. Pipe the frosting onto the cupcakes, covering the filling, leaving a small opening at the edges. Top the frosting with a lime wedge.
   
   Note
   
   Seltzer water, also known as Hard Seltzer, is a strong carbonated water produced by fermenting cane sugar and contains 4% alcohol.