Sour Candy Cupcakes
“If you love the pucker of sour candies, then these sour candy cupcakes will be right up your alley. The sour dust sprinkled on top gives you an instant pucker when you first take a bite, but the sweetness soon follows.” —Elizabeth Bramkamp, Gig Harbor, Washington
| Servings | Prep Time | Cook Time |
| 2dozen | 30minutes | 20minutes + cooling |
| Servings | Prep Time |
| 2dozen | 30minutes |
| Cook Time |
| 20minutes + cooling |
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 orange or lemon gelatin 3 ounces
- 2 drops lemon oil optional
- 2 cups butter softened
- 6 cups confectioner's sugar
- 1 package orange or lemon gelatin 3 ounces
- 5 to 6 tablespoons lemon juice
- 1 cup orange coloured sugar optional
- 1 tablespoon citric acid optional
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- 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, lemon juice and food coloring; 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.
Recipe Notes
Nutrition Facts
1 cupcake: 384 calories, 19g fat (11g saturated fat), 64mg cholesterol, 293mg sodium, 54g carbohydrate (45g sugars, 0 fibre), 2g protein.
