Pink Lemonade Cupcakes

By [e-mail]

Ingredients

• 1 box white cake mix
• 3/4 cup frozen pink lemonade concentrate
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 egg whites

Preparation

Step 1

Preheat oven to 350 degrees and line 24 muffins tins with liners–Combine all of the ingredients in an electric mixer and begin by mixing 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 cake tester comes out clean–Allow cupcakes to cool before frostingFor Two-Tone Pink Lemonade Buttercream:

3 cups confectioners sugar
1 stick unsalted butter (room temperature)
2 tbsp frozen pink lemonade concentrate
Pinch of salt
2 colors of food coloring

- Combine all ingredients in an electric mixer fit with a paddle attachment and mix on low until combined–Increase speed to medium-high and beat until frosting is light and to your desired consistency–Separate frosting in 2 bowls and color as you desire–Follow Grin and Bake It’s tutorial on the technique for piping two-tone frosting–You may need to double the buttercream recipe if you plan on piping tall frosting swirls on 24 cupcakes like I did (that’s a lot of frosting per cupcake, just the way I like it!)