Cindy of Hun What's for Dinner says she married a chef dreaming of 5 star dinners. Only to become an accomplish cook and baker herself. She's won several awards and cooking competitions. Her blog had so many great recipes to choose from. I've bookmarked several, including this yummy recipe for Bananas Foster French Toast. I was intrigued by the recipe for Pink Lemonade Cupcakes. Who doesn't love pink lemonade? Seems likely it would help make a delicious, moist cupcake. The frosting was my favorite part of this recipe, it's tart and delicious. These would be fun cupcakes for a little girl's birthday party.
1/4 C oil
1 C pink lemonade concentrate
1/3 C butter
5-6 C powdered sugar
3 Tbs pink lemonade concentrate
Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside. In a bowl mix together the cake mix, eggs, oil, and 1 C of pink lemonade concentrate. Mix until well combined; then beat for 2 minutes. Fill each paper cup 2/3 full and bake for 12-15 minutes; until a toothpick inserted comes out clean. Let cool for 5 minutes, before removing to a wire rack. Cool to room temperature. In your mixers bowl, using the paddle attachment, cream the butter until light and fluffy. On the lowest setting, slowly add the powdered sugar, 1 C at a time, beating well after each addition. Once all powdered sugar has been added, increase to highest speed and slowly add in 3 Tbs of pink lemonade concentrate. Beat until very fluffy; about 5 minutes. Place a pipping bag, or large zip top bag, into a deep glass; folding over the top edge. Fill the bag with the frosting. Snip a fairly large hole in the tip of the bag. Using a circular motion, pipe the frosting on top of each cupcake. Sprinkle with rainbow sprinkles immediately.