Pink Lemonade Cupcakes

Name: Pink Lemonade Cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 3 eggs; 24 servings Pink food color, if desired; 2 containers Betty Whipped fluffy white frosting; 177 milliliters frozen (thawed) pink lemonade concentrate; 6 Tbsps frozen (thawed) pink lemonade concentrate; 24 servings Pink candy sprinkles, if desired; 1 box Betty natural vanilla cake mix; 118 milliliters vegetable oil; 59 milliliters water

Pink Lemonade Cupcakes is an American recipe that serves 24. Watching your figure? This dairy free recipe has 312 calories, 3g of protein, and 13g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of pink candy sprinkles, pink food color, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

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.

Ingredients you will need

Lemonade Concentrate

Food Color

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Muffin Liners

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.

Equipment you will use

Wire Rack

Toothpicks

Oven

In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes.

Ingredients you will need

Lemonade Concentrate

Food Color

Cupcakes