Mini Lemon Cupcakes Yields about 5 dozen
- 18.25 oz. box Betty Crocker® Lemon Cake Mix
- 1/2 cup boiling water
- 1 box (4-serving size) lemon gelatin
- 1/2 cup (1 stick) butter, cut into 8 pieces
- 8 oz. sour cream
- 4 eggs
- 1 tsp. lemon extract
Combine lemon gelatin and boiling water in a 1-cup glass measuring cup or bowl. Stir for 2 minutes to dissolve gelatin. Add butter pieces and stir until melted. (Clever trick alert! This cools down the gelatin mixture to a reasonable working temperature while simultaneously transforming the butter into a liquid state. Thermodynamics is kewl.) In a separate medium/largish bowl beat the eggs, sour cream, and lemon extract until blended. Add cake mix and gelatin/butter mixture. Blend on low speed for 30 seconds or so. Scrape bowl down, then increase mixer speed to medium and beat for another 2 minutes. Batter will be very thick.
Portion batter into paper-lined mini muffin tins and bake at 350°F for 12-15 minutes, or until cake tests done. Remove to wire racks to cool and repeat with remaining batter. Cool cupcakes completely before glazing with:
- 1 can of ready-made lemon frosting
And the verdict? It's tough to say. Many of my co-workers began the day with intentions of "eating my weight in crawfish," leaving little room for dessert. Our dessert table was positively buckling under the weight of brownies, walnut brownies, lemon gooey butter cake bars, mini lemon cupcakes, aaaand... about 4 gallons of ice cream.