Pink Lemonade Cupcakes Food

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.

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:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
• Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 1 minute more. Pour batter into prepared muffin cups.
• Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Transfer cupcakes to wire racks to cool completely.
• Beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. Spread frosting onto cooled cupcakes.

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.

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:

• Preheat oven to 350 F.
• Line a cupcake pan with cupcake liners. Set aside.
• In a large bowl, cream together cake mix and butter until mixture resembles large crumbs.
• Add eggs, sour cream or yogurt, lemon zest, lemon juice and pink lemonade.
• Mix until combined.
• Add 2-3 drops of red food coloring to achieve a pink color.
• Spray cupcake liners lightly with Crisco Original No-Stick Cooking Spray, if using.
• Fill cupcake liners 3/4 full with batter.
• Bake for 18-20 minutes.
• Place cupcakes on a cooling rack to finish cooling.
• Prepare frosting by pouring frosting mix into a large bowl.
• Add butter.
• Mix until butter is combined.
• Add the pink lemonade a little at a time until desired consistency is reached.
• Fold in lemon zest if using.
• Add red food coloring.
• Frost cooled cupcakes.
• Garnish with lemon slices.

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.

PINK LEMONADE CUPCAKES

Steps:

• Heat oven to 350 F. Place paper baking cups into 24 muffin tin cups.
• In a medium bowl, mix flour, baking powder and salt. Set aside.
• In a large bowl, beat shortening on medium speed for 30 seconds.
• Gradually add sugar to shortening, beating after each addition. Beat 2 minutes after all the sugar has been added.
• Add egg whites, one at a time, beating well after each addition.
• Beat in vanilla.
• On low speed, alternate adding flour mixture, milk and lemonade concentrate (about one-third at a time) beating until blended.
• Divide batter evenly in each muffin cup.
• Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in pan and then remove and place on rack to cool completely.
• In a large bowl, mix powdered sugar and butter and beat with an electric mixer on low speed.
• Stir in 6 tablespoons of lemonade concentrate. Gradually beat in remaining lemonade concentrate until you've reached the desired consistency.
• Frost cupcakes, sprinkle pink sprinkles on the top and serve.
• Heat oven to 375 F. Line cookie sheet with parchment paper.
• In a large bowl, mix all cookie ingredients together with electric mixer on medium speed until well blended.
• Drop dough onto cookie sheet in rounded teaspoon sizes.
• Bake 9 to 11 minutes or just until edges begin to brown.
• Cool 1 minute then remove from cookie sheet onto rack to let cool completely.
• In a medium bowl, mix ¼ cup butter, 2 cups powdered sugar and 3 tablespoons of lemonade concentrate with electric mixer on low speed until smooth.
• Add remaining lemonade concentrate, one tablespoon at a time, until desired consistency is reached.
• Frost cookies and top with pink sprinkles.
• In a small bowl, combine all crust ingredients and mix well.
• Press mixture in bottom and up on side of a 9-inch pie plate.
• Chill for 30 minutes before filling.
• In a large bowl, mix ice cream, pink lemonade concentrate, whipped cream and a small drop of pink food colouring.
• Spoon and spread ice cream mixture into crust.
• Freeze until firm (about 4 hours).

PINK LEMONADE CUPCAKES

Steps:

• Preheat oven 350°F.
• Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each cupcake-space in the pan.
• Add water to pink lemonade mix to total amount of water called for on cake mix package directions.
• Follow cake mix package directions to prepare cake, adding chopped lemon peel.
• Pour into prepared pan.
• Bake 20-25 minutes or until toothpick inserted comes out clean.
• Cool 10 minutes in pan on rack; remove and cool completely before decorating.

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.