Pink Lemonade Cupcakes

These are some of the sweetest cupcakes I have ever seen. I discovered them on A Little Loveliness with Melissa Lester. Be sure to stop by for a visit, you are in for a real treat.

Pink and yellow straws cut into fourths look sweet slipped into the icing, and candy lemon slices add a tart surprise. (Straws from The Sugar Diva; lemon candies from Wal-Mart; cupcake liners from Michaels.)

Pink Lemonade Cupcakes

Adapted from this Paula Deen recipe.

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 pink icing paste to intensify the pale pink frosting. (Note: To take another shortcut, use a lemon cake mix instead of the doctored white cake mix.)

I can’t wait to make these for my next scrapbook day with the girls. Won’t they be impressed with me? I have plans for these cupcakes!

I would like to send out a big thank you to Melissa for allowing us to share her amazing cupcake recipe with you today.

Thanks for visiting & have a wonderful day.

At Home, Recipes

Lorraine Ungeheier