Monday, June 20, 2011

Pink Lemonade Cupcakes



Pink Lemonade Cupcakes

Cupcakes

1 box white cake mix, batter prepared according to package directions
1 teaspoon lemon zest
2 teaspoons vanilla extract
3 tablespoons sweetened pink lemonade drink powder

Icing
2 sticks margarine
1 cup shortening
8 tablespoons frozen pink lemonade concentrate, thawed
2 tablespoons milk
2 teaspoons vanilla
Zest from 1 lemon
2 pounds confectioners sugar
Pink icing paste or food coloring




Preheat the oven to 350 degrees, and line 24 standard-size muffin cups with cupcake liners. Prepare the cake mix batter according to package directions, adding lemon zest, vanilla and pink lemonade powder. Use a 1/3-cup measuring cup to ladle the batter into lined muffin tins. Bake according to package directions, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before frosting. Prepare the icing by creaming margarine, shortening, lemonade concentrate, milk and vanilla with a mixer. Beat until smooth, then mix in lemon zest. Gradually add sugar, mixing well. If desired, beat in a little red food coloring to add brighten icing.

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