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Tuesday, May 31, 2011

Pink Lemonade Cupcakes - Recipe




Ingredients:
Cake:
  • 1 package white cake mix
  • 1 small package vanilla instant pudding
  • 3 Tbsp sweetened pink lemonade drink mix (like Country Time Pink Lemonade mix)
  • 1 cup sour cream
  • 2 tsp lemon zest
  • 3/4 cup water
  • 3/4 cup oil
  • 4 whites eggs
  • 6 drops of pink food coloring
Frosting:
  • 1 cup butter, softened
  • 1 cup shortening
  • 1/2 cup frozen pink lemonade concentrate, thawed
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • Zest from 1 lemon
  • 2 pound package  or 7 1/2 cups confectioners sugar
  • 3 drops of pink food coloring
Decorations:
  • 24 lemon slice candiesor grapefruit slice candies
  • 12 colored flexible drinking straws
Directions:
  • In a large bowl, whisk cake mix, pudding mix, and drink mix together.  Add sour cream, lemon zest, water, oil, and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.
  • Scoop batter into 24 lined muffin tins.  Bake at 350 degrees for 15-20 minutes until cupcakes don’t look wet and a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.
  • Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth.  Then gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.
  • Pipe frosting onto the cupcakes. Place a lemon candy wedge on top of each cupcakes.  With the straws cut the top 1/3 of the straw off just below the flexible part.  Discard the tops.  Then cut the remaining straw pieces in half.  Place one straw piece in each cupcake to resemble a drink.
Picture and Recipe Courtesy of Real Mom Kitchen

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