Grandma Miller's Lemon Jello Cake

So My Great Grandmother used to make Lemon Jello cake.. Amazing stuff.
She made it in a bunt pan and it was amazing.
Well I decided to "revamp" her recipe.
I started by making the cake into cupcakes.
cake:
1 box of Yellow Cake mix
1 cup of warm water
1/2 cup Olive Oil
3 eggs
1 box of Lemon Jello
Zest of 1 lemon (this is My add from the recipe)
mix the cake mix all the water, oil, and eggs is as the box requires but make the water at least room temp if not body temp to help activate the jello.
Pour 2/3 of the way up in the prepared cupcake tin and then bake at 350* for 15 minutes.

Now while that is baking we will make glaze. Typically the glaze is a basic lemon Juice and Powdered sugar glaze which I will give a recipe for but I decided in my Spring Fever mood that Raspberry glaze with the lemon sounded amazing!!

Lemon Glaze:
Juice of 3 Lemons
1 1/2 cups of Powdered sugar
Mix the lemon juice and the sugar together to create a light yellow/white glaze

Raspberry Glaze
1/4 cup of NO SUGAR Raspberry Preserves
1 cup of powdered sugar
1/2 cup of hot water

Heat 1/8 cup of the water and the 1/4 cup of preserves in a small sauce pan until the preserves are melted. Pour in bowl over the powdered sugar and mix until it makes a glaze add more hot water to thin if thickens too much as it sits.

Now when the cupcakes are done baking let them cool in the pan no more then 5 minutes. Remove and set on a wire cooling rack. Take the lemon glaze and a spoon and gently pour a small amount of glaze on each cupcake, this will soak into the cake and keep it moist. Continue until all the glaze is used and the cupcakes start to turn white on the tops. If choosing to make the raspberry glaze this is when it can be added or it can be added instead of the lemon but I choose to do both. Adding  just a touch of glaze before adding more this glaze is sweet and a great contrast to the sour/sweet of the lemon glaze.
Once done allow the cupcakes to rest and dry. Then Enjoy!

Long time no blog

I know it has been a while since I last posted but I have been Busy!
Not only have I been working as a bread baker but I was switched to our sweets baker and I run the ovens all morning. So now I am up at 2:30am and at work by 3:30 making cookies, muffins, and scones. Its new and more experience.
on top of that I have been working on getting people to order things from me.
In January My mom's trainer ordered her Daughter's birthday cake from me which was super fun to make and my first tired cake alone.

My dad has been ordering muffins and cinnamon rolls and things for his big meetings at work. 

And I have been doing test recipes for My cousin Kellee's wedding! I am super excited to get to do cakes for her wedding we have decided to go super easy since I am traveling in a couple of days before. Her wedding is country so I have been playing with a few things. On top of that a lot of my family and the Groom's family need to have gluten free. I have tried from a box and from http://www.babycakesnyc.com. My mother gave me the Baby cakes bakery cook book for Christmas and I adore how well she writes for people who may not bake vegan and gluten free very often or are just learning how to do it well!

These are the cupcakes before they were frosted. I have been working with Vanilla and perfecting that at the moment.

It has all been super exciting and I hope to write more once I come up with the best recipe.
Till Then Happy Baking :D