Frosted Pink Lemonade Cupcakes Food

FROSTED PINK LEMONADE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper cupcake liners.
• Beat cake mix, 3/4 cup lemonade concentrate, egg whites, water, and vegetable oil together in a bowl with an electric mixer at low speed for about 30 seconds. Increase speed to medium and continue beating until you have a smooth batter, about 1 minute more. Spoon batter into liners to about 2/3-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat confectioners' sugar, butter, 2 tablespoons lemonade concentrate, salt, and red food coloring in a bowl with a mixer until smooth and even in color; spread over cooled cupcakes.

PINK LEMONADE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.

PINK LEMONADE CUPCAKES WITH PINK BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Whisk white sugar, oil, water, eggs, and 3 tablespoons pink lemonade powder together in a bowl; stir in buttermilk until smooth. Whisk flour, baking soda, and baking powder together in a separate bowl; beat into sugar mixture just until batter is combined. Add just enough food coloring to turn batter pink. Spoon batter into muffin cups.
• Bake in the preheated oven until cupcakes spring back when lightly touched, 20 to 25 minutes.
• Beat confectioners' sugar, butter, half-and-half, and 2 tablespoons pink lemonade powder together in a bowl using an electric mixer until frosting is smooth and creamy. Add enough food coloring to make a pink frosting; spread onto cupcakes.

PINK LEMONADE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1/4 cup drink mix into batter before spooning into prepared muffin cups. Cool 10 min. in pans. Remove to wire racks; cool completely.
• Add milk to remaining drink mix in large bowl; stir until mix is dissolved. Add cream cheese, butter and powdered sugar; beat with mixer until blended.
• Spoon frosting into large pastry bag fitted with large star pastry tip. Use to pipe about 2-1/2 Tbsp. frosting onto each cupcake. Decorate with remaining ingredients.

LEMONADE CUPCAKES

Steps:

• Preheat oven to 350.
• Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
• Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
• Beat with mixer until well blended.
• Spoon batter into paper-lined muffin tins, filling 3/4 full.
• Bake at 350 for 20 minutes or until cooked through.
• Cool completely before frosting.

PINK LEMONADE CUPCAKES

Steps:

• Pre heat oven to 350°F.
• In a small bowl, mix together flour, baking powder, baking soda and salt.
• In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
• Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
• Add enough food colouring to turn batter light pink.
• Scoop batter into paper lined muffin pans.
• Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
• Let cool in pan on rack for 10 minutes.
• Remove cupcakes from pan and let cool completely on rack.
• To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
• Increase speed to high and beat until light and fluffy.
• Add lemonade concentrate, lemon extract, beat 1 minute.
• Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
• Pipe or spoon frosting onto completely cooled cupcakes.