Pink Lemonade Cupcakes
She was also sweet enough to share some link love and I gained a lot of new readers because of it. (Hi friends!)
So last night I decided to tip my hat to Erica and try her trademark Pink Lemonade Cupcakes. They were sweet, tart, and adorable all at the same time.
It’s been super hard not to eat any of them (no carbs for Michelle). While I was in bed reading last night I heard them calling me from the fridge…
“Michelle…. come eat us… we taste like happiness on a warm summer day”
Thankfully, I stayed strong.
Shopping List (Adapted from Sweet Tooth)
Cake (makes about two dozen cupcakes)
1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites
3 drops of red food coloring
(makes two dozen)
3 cups confectioners sugar
1 stick unsalted butter (room temperature)
4 tbsp frozen pink lemonade concentrate
Pinch of salt
Preheat oven to 350 degrees and line your cupcake pan with liners. Combine all of the ingredients and mix with an electric mixer until smooth. Divide the batter evenly, filling the liners about 2/3 full. My cupcakes were done in about 20 minutes. Place your cupcakes in the fridge to cool while you whip up your frosting.
Combine all frosting ingredients in an electric mixer on a low speed until combined
Increase speed to medium-high and beat until frosting is light and to your desired consistency.
I use Wilton Disposable Decorating Bags to pipe my frosting.
A candied lemon would be the perfect garnish on tart summer cupcake!