Pucker Up Lemon Infused Cake & Muffins 

By Cybèle Elaine Werts
Cybèlew@aol.com

Ingredients for Cupcakes:
1 lemon cake mix (plus whatever ingredients cake mix requires)
1 package of lemon jello (not pudding) mix

For Infusion:
Juice of two lemons (or enough bottled lemon juice to make a glaze with the sugar - just add the lemon juice to the sugar slowly)
Two cups confectionary sugar

Bake cake mix as directed and add the package of lemon jello - it's just to add flavoring. 

Mix all of the above together, beat until smooth (not too long), pour into mini muffin tin, and bake according to mix instructions. Using a silicone (the flexible plastic tins) makes things much easier.

While cupcakes are baking add the juice of two freshly squeezed lemons to two cups of confectioners sugar.

As soon as the cupcakes comes out of the oven pierce each one evenly multiple times with sharp fork tines, a skewer or some other thin sharp utensil. Then, spoon the sugar/lemon juice mixture evenly over them WHILE THEY ARE STILL HOT. These last two steps (the thorough piercing and the even spooning) are tedious but well worth it. They are what makes these wee cakes so delicious. The infusion will soak into the cake much more when it's in a flat cake form. Muffin tops tend to be more crusty but dee-licious in a different way.

**This is pure joy for lemon lovers like me!

Recipe from of my good friend Sarah Chamberlain

Recipe Courtesy of Pizzazz Party Platters

Please feel free to use and share this recipe! ~ Cybèle