Citrus Poke Cupcakes

By ldelmas

Ingredients

• 1 1 to 350°F. 24 to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• 2 2 30 2 large bowl, beat cake mix, water, oil, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.
• 3 3 15 to 20 10 to minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. With fork or wooden skewer, poke holes in tops of cupcakes.
• 4 4 1/2 In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved. Pour gelatin over half of each cupcake.
• 5 5 1/2 30 another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.
• 7 7 7 Pipe or spread frosting on cupcakes. Store in refrigerator.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

Taste and Tell turns a classic poke cake into cupcakes, and gives them a citrus twist.

Learn to make this recipe with our how-to article." />

Taste and Tell turns a classic poke cake into cupcakes, and gives them a citrus twist.

Learn to make this recipe with our how-to article." />

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box Betty Crocker® SuperMoist® lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

cup boiling water

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, oil, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.

In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved. Pour gelatin over half of each cupcake.

In another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.

Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until combined. Beat in lemon extract. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold one-third of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.

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This sounds like recipe I'd really like to make this summer.
Does anyone know how to convert the 7 1/2 tsp of gelatin powder to SUGAR-FREE gelatin ?
Thanks !

Wheaties