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Pink Lemonade
Cupcakes
Sweet, tangy, and
simple. Pink lemonade cupcakes bring a ray of sunshine and taste of
summer any time
of the year.
Items Needed for this Cupcake
Recipe:
White cake mix
2 pkg. pink lemonade drink mix (no sugar added)
1 recipe sour cream
frosting
Decorator bag and pastry decorating tip
Lemon wedge candies
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Directions:
- Add 1 pkg. pink lemonade drink mix to
dry cake mix, then make cupcakes as directed on box. Cool cupcakes
completely before frosting.
- Make Sour Cream frosting. Add 1 pkg.
of pink lemonade drink mix to the frosting.
- Use a pastry decorating tip to apply the
frosting to the cupcakes. Top with a lemon wedge candy.
- Serve and watch the smiles appear.
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Tips:
- To make full cupcakes, instead of flat ones,
either use a Duncan Hines cake mix or fill the cups more full and make
18-22 cupcakes instead of 24.
- Add just half the pkg. of drink mix to
the frosting and taste. The lemony flavor may be strong enough for you
with just that much, especially with a sour cream frosting. If using a
buttercream frosting, you will definitely want to use the entire
package of drink mix.
Just thinking of these pink lemonade cupcakes
I want to throw a beach party. Too bad there's no beach around here.
| Sour
Cream
Frosting |
4
tablespoons butter, softened
½ cup
sour cream |
½ teaspoon
vanilla extract
2 ¾ cups confectioners' sugar |
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Cream butter and
shortening. Add vanilla and mix. Add sugar,
one cup at a time and continue mixing. Scrape sides as needed. Add half
and
half. The frosting should be easy to spread, and still firm so it won’t
slide
down between the cupcakes. Add more powdered sugar to thicken or more
half and
half to thin the frosting—but add in very small increments.
Keep frosting refrigerated when not using. Mix well before
use because it spreads easier when it’s warm.
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to
Gourmet Cupcakes from Pink Lemonade Cupcakes
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