Luscious Lemon Cupcakes with Lemon Mousse
A Sprinkle of This and That recipe
Ingredients for 18 cupcakes:
1 box of vanilla cake mix
1 cup milk
1/2 cup vegetable oil
In a bowl, mix together the above ingredients and beat on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour cupcake batter into cupcake liners or a greased cupcake pan, about 2/3 full. Bake at 350 degrees for about 15-20 minutes. Cool completely.
Ingredients for the lemon jello inside the cupcake:
1 3 oz box of lemon gelatin
1 cup boiling water
1 cup cold water
Mix lemon gelatin and boiling water until dissolved. Then add the cold water. Pour lemon gelatin over the top and then refrigerate cupcakes for 30 minutes.
Ingredients for Lemon Mousse Topping:
1 packet Dream Whipped Topping (found in the cake aisle of your grocery store)
1 1/2 cups cold milk
1/2 tsp vanilla
1 3.4 oz package of Lemon instant pudding
Mix Dream Whip packet and 1/2 cup milk on low speed until blended. Beat on high for 4 minutes, until thickened.
Pour 1 cup of milk into a bowl. Add lemon pudding mix. Beat for 2 minutes. Then fold in whipped topping. Refrigerate for 10 minutes and then place a dollop on each cupcake. To store cupcakes, they must be refrigerated.