Name: Sour Candy Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 package lemon cake mix (regular size) -; 1/2 cup lemon-lime soda -; 1/2 cup lemon juice -; 3 large eggs, room temperature -; 1/4 cup canola oil -; 1 package (3 ounces) orange or lemon gelatin -; 2 drops lemon oil, optional -; Frosting: -; 2 cups butter, softened -; 6 cups confectioners' sugar -; 1 package (3 ounces) orange or lemon gelatin -; 5 to 6 tablespoons lemon juice -; 1 cup orange colored sugar, optional -; 1 tablespoon citric acid, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sour Candy Cupcakes

1. 1 package lemon cake mix (regular size) -

2. 1/2 cup lemon-lime soda -

3. 1/2 cup lemon juice -

4. 3 large eggs, room temperature -

5. 1/4 cup canola oil -

6. 1 package (3 ounces) orange or lemon gelatin -

7. 2 drops lemon oil, optional -

8. Frosting: -

9. 2 cups butter, softened -

10. 6 cups confectioners' sugar -

11. 1 package (3 ounces) orange or lemon gelatin -

12. 5 to 6 tablespoons lemon juice -

13. 1 cup orange colored sugar, optional -

14. 1 tablespoon citric acid, optional -

How to cook deliciously - Sour Candy Cupcakes

1. Stage

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.

2. Stage

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.