Recipes
Pink Lemonade Cupcakes
Adapted from the Recipes for Life (Relay for Life of Snoqualmie Valley) Cookbook
Cupcakes:
1 box white cake mix (without pudding)
3 egg whites
1 c water
2 T canola oil
1/2 cup + 1 T frozen pink lemonade concentrate, thawed
4-8 drops red food coloring or to your liking
Icing:
Remaining pink lemonade concentrate
1 stick butter, softened
32 oz bag + 1 1/4 cups powdered sugar
4-8 drops red food coloring or to your liking
Preheat oven to 350. Mix cupcake ingredients with electric mixer for 2 minutes on medium. Fill wells 2/3 full and bake for 18-22 minutes, rotating halfway through. Let cool completely. Mix frosting ingredients and beat on medium high until all powdered sugar is incorporated. Icing should be medium consistency. Ice cupcakes and decorate as desired with colored sugar, non-pareils or jimmies.
The leftover icing is tasty between two graham crackers...;)
