Was in the mood for sweet/sour mix.
So I thought baking Pink Lemonade Cupcakes would be perfect!
I rarely used cake box mix but decided to try this recipe as I had all the ingredients.
And since Easter is around the corner, decided to decorate them with Easter eggs and Easter jelly beans.
They were the perfect sweet and sour mix!
Pink Lemonade Cupcakes
(from the Cupcake Bible)
1 package (18 ounces) white cake mix
3 egg whites
1 cup of water
1/3 cup, plus 1/4 cup of frozen pink lemonade concentrate, thawed
2 tablespoons vegetable oil (used canola oil)
pink food coloring (used red)
4 cups sifted powdered sugar
1/3 cup butter, softened
(Added a few tablespoons of low-fat milk and some lemon as the mix was quite thick)
lemon candies, for decoration
Preheat oven to 350. Line 24 muffin cups with paper baking cups. (Made 18 big cupcakes)
Beat cake mix, egg whites, water, 1/3 cup concentrate, oil, and a few drops of food coloring in large bowl with electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared muffin cups.
Bake for 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire rack before frosting.
To make frosting, beat sugar, butter, and remaining 1/4 cup concentrate in medium bowl with mixer at medium speed. Beat in a few drops food coloring. Frost cupcakes and decorate with lemon candy.