Raspberry-Lemonade Cupcakes

Cupcakes: (makes 24)
1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1. Heat oven to 350°F (325°F for dark or nonstick pan). Line cupcake pans with paper. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour approx. 2 1/2 T batter per cup. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
3. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl for frosting. Poke warm cupcakes every inch with fork tines (about 5 pokes per cupcake) and pour 3/4 T of lemonade/gelatin mixture into each cupcake as you poke holes. Pour slowly as to not overflow and spill under papers. (I use a clean syringe to squirt directly into wholes, but a spoon can work too). Cool completely, about 1 hour.
Frosting:
1/2 c butter
1/2 c Crisco Shortening (cant be off brand)
4 c powdered sugar, 1 cup at a time until blended
1 tsp. vanilla
2 T milk
1 T. raspberry gelatin from above (if solidified--microwave for 10 sec to liquefy)
     Whip for 5-10 minutes until light and fluffy. Fold in:
1 cup thawed whipped topping
Garnish:
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
      Store in refrigerator.
This recipe has been modified from a Betty Crocker cake recipe.