Chocolate Lemonade Food

CHOCOLATE LEMONADE

Steps:

• Mix lemonade concentrate with water according to the directions on the can.
• Stir in the chocolate.
• Serve over ice.

EASY LEMONADE

Steps:

• In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

WHITE CHOCOLATE STRAWBERRY LEMONADE CUPCAKE

Steps:

• 1. Preheat oven to 350'F
• 2. For Lemon Cake: In a mixing bowl sift together flour, salt, baking soda, baking powder. Whisk them together and set aside.
• 3. Cream butter with an electric mixer. Add sugar to butter gradually, continue beating until sugar is completely beaten with butter into a paste. Beat the butter paste until it is super fluffy and light.
• 4. Add whole eggs and egg yolks to the sugar butter paste one at a time completely incorporating each egg.
• 5. Add vanilla extract and lemon zest to butter mixture. Completely incorporate.
• 6. Add lemon juice to butter mixture and beat slowly until completely incorporated. Side note: The mixture will look curdled after you add the lemon juice. This is normal, it'll smooth out when you get to the dry ingredients.
• 7. Add your dry ingredients in three additions. Add your milk in two additions in between adding your dry ingredients.
• 8. Beat down sides of bowl and beat on high for 20 seconds.
• 9. Pour batter out into lined cupcake pans. Bake for 21 minutes, or until a toothpick comes out clean.
• 10. For White Chocolate Strawberry Cheese: In a large mixing bowl, beat cream cheese, sugar and vanilla together
• 11. Add melted white chocolate to the cream cheese mixture and blend completely. Side note: Be sure the white chocolate is cooled, but not hardening. If the chocolate is scalding it will cook the cream cheese! The white chocolate should be slightly warm to the touch.
• 12. Once chocolate is completely blended into cream cheese mixture, add strawberry syrup. Blend loosely, this will give the mixture a ribbon of syrup and keep it from turning pink entirely.
• 13. For Strawberry Butter Cream Frosting: Blend all that goodness together. Add the food coloring as needed to adjust the color to the pink your prefer.
• 14. Assembly: Once cup cake are cooled core the cupcakes and scoop cheese cake filling into each cake. They will take about a half of a tablespoon each.
• 15. Frost with butter cream frosting. Garnish as desired and chill before serving.

LEMONADE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Mix cake mix, pudding mix, eggs, cold water, oil, and lemonade concentrate for cake together in a bowl. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven. Poke holes all over the cake while it's still in the pan and warm.
• Melt butter for glaze in a saucepan over medium heat. Stir in sugar and water and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in lemonade concentrate. Pour about 1/3 of the glaze over the cake.
• Run a table knife around the edges of the cake to loosen. Invert carefully onto a serving plate. Poke more holes all over the cake, including the sides. Slowly pour remaining glaze over the cake.
• When serving, spoon on some of the glaze that didn't soak in.