Yesterday I told you about
the chocolate covered peeps I made for the bake sale. I also made these Pink Lemonade Cupcakes. Some kids liked them, and some kids thought
they were way too sour. The same goes for
the parents. Here’s the recipe I followed from Real Mom Kitchen (warning: I made some adjustments to the original, so what follows is my version. If you want the real thing, check out the Real Mom Kitchen website) so I will let you decide.
By the way….all of the cupcakes
were sold by the end of the bake sale, so I guess that does say something.
Pink Lemonade Cupcakes
Cake:
1 (16.25 oz) package white cake mix1 small package (3.4 oz) vanilla instant pudding
3 Tbsp sweetened pink lemonade drink 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:
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 and the 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. 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.
1 cup butter, softened
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
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
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 and the 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. 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.
Until next time....
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