Ingredients
1 package lemon cake mix (regular size)1/2 cup lemon-lime soda1/2 cup lemon juice3 large eggs, room temperature1/4 cup canola oil1 package (3 ounces) orange or lemon gelatin2 drops lemon oil, optionalFROSTING:2 cups butter, softened6 cups confectioners’ sugar1 package (3 ounces) orange or lemon gelatin5 to 6 tablespoons lemon juice1 cup orange colored sugar, optional1 tablespoon citric acid, optional
Preparation
Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and, if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, combine butter, confectioners’ sugar, gelatin and lemon juice; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.
