Monday, June 16, 2008

Pink Lemonade Cupcakes

Thanks to my friend, Nicole, I was inspired to try these out at home. The end result? So. Good. And cute too!

Pink Lemonade Cupcakes
18 tsp pink sugar (mix red food coloring into granulated sugar)
1 package white cake mix (3 egg whites, 1/3 cup oil)
water (amount based on cake instructions)
3/4 cup thawed frozen pink lemonade concentrate
red food coloring (2-3 drops)
buttercream frosting (recipe below)
18 raspberries for garnish

Preheat oven 350°F

Spray pan with nonstick pan spray; sprinkle 1 teaspoon colored sugar into each cupcake-space in the pan.

Add water to pink lemonade mix to total amount of water called for on cake mix package directions.
Follow cake mix package directions to prepare cake. Add red food coloring to make batter desired shade of pink. Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Buttercream Frosting
1 cup unsalted butter, softened
1 1/2 tsp vanilla
3 cups powdered sugar
pinch of salt

Beat ingredients in a blender until smooth.