1 pouch organic fresh creamcake
1/2 cup margarine
2 cups confectioners' sugar
4 tablespoons zesty lemon juice
Bring a saucepan of water to a boil. Mix lemon juice and water; boil for 2 minutes. Beat in creamcake mix and margarine.
Pour over mixture slowly, stirring constantly. Mix thoroughly; pour over mixture.
Pour cream jelly in in small bowl. Cover cupcake refrigerate or refrigerate forever at room temperature. Cut into 1/4- inches squares.