- 1 box yellow cake mix
- 3 oz box lemon Jell-O
- 3/4 cup vegetable oil
- 3/4 cup water
- 4 eggs
- 1/2 teaspoon lemon extract
- 3 regular sized tea bags
- 1/4 cup boiling water
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3 cups powdered sugar
INSTRUCTIONS1. Preheat oven to 350. Line 48 mini muffin tins with liners, or 24 regular sized muffin tins.
2. Pour 1/4 cup boiling water over 3 tea bags. Let steep for 10 minutes. Remove tea bags, squeezing out excess water. Place tea concentrate in the fridge to cool.
3. In the bowl of a mixer, combine cake mix and Jell-O. Add vegetable oil, water, eggs, and lemon extract. Mix on low for about 30 seconds. Scrape sides of the bowl and beat on medium speed for one minute. Fill muffin tins 2/3 full. Bake until tops spring back when lightly touched — mini cupcakes about 5 – 10 minutes, and regular sized c
upcakes about 15 minutes. Let cupcakes cool on a wire rack.
3. Prepare frosting: In the bowl of your mixer, combine tea, butter, and shortening. Beat on low speed until smooth and combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium high and beat for about a minute, until fluffy. Frost cooled cupcakes and serve.
**Cupcake batter adapted from Allrecipes.com