Pink Lemonade Cupcakes
From the Kitchen of Nikki Hughes
Cupcakes:
1 box white cake mix
¾ cup frozen pink lemonade concentrate
½ cup water
1/3 cup vegetable oil
4 egg whites
Icing:
6 cups confectioners’ sugar
2 sticks unsalted butter @ room temperature
¼ cup frozen pink lemonade concentrate
2 pinches salt
Preheat oven to 350 degrees & line 24 muffin tins with liners. (silver or Reynolds StayBrite baking cups work nice). Combine all of the cake ingredients in an electric mixer and begin by mixing on low for 30 seconds, then increase the speed to medium for another minute. Divide the batter evenly, filling the liners about 2/3 full. Bake cupcakes for about 25 minutes, or until a toothpick comes out clean. Allow cupcakes to cool. Make frosting by combining all the ingredients and mixing until frosting is light and well combined.
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