I have had pie on the brain and was sure that would be my Saturday’s Sweet today, but when I saw these pink lemonade cupcakes over at Real Mom Kitchen (which by the way is a wonderful blog/source for mouth watering recipes) I thought “what a perfect Spring treat” So without further adieu, here is a Saturday’s Sweet for cupcakes that is sure to please whomever is lucky enough to taste them.
CAKE:
- 1 package white cake mix
- 1 small package vanilla instant pudding
- 3 Tbsp sweetened pink lemonade drink mix (like Country Time Pink Lemonade mix)
- 1 cup sour cream
- 2 tsp lemon zest
- 3/4 cup water
- 3/4 cup oil
- 4 whites eggs (save the yolks for tomorrows recipe)
- 6 drops of pink food coloring
FROSTING:
- 1 cup butter, softened
- 1 cup shortening
- 1/2 cup frozen pink lemonade concentrate, thawed
- 2 tablespoons milk
- 2 teaspoons vanilla
- Zest from 1 lemon
- 2 pound package or 7 1/2 cups confectioners sugar
- 3 drops of pink food coloring
DECORATIONS:
- 24 lemon slice candies or grapefruit slice candies
- 12 colored flexible drinking straws
- In a large bowl, whisk cake mix, pudding mix, and drink mix together. Add sour cream, lemon zest, water, oil, and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.
- Scoop batter into 24 lined muffin tins. Bake at 350 degrees for 15-20 minutes until cupcakes don’t look wet and a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.
- Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Then gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.
- Pipe frosting onto the cupcakes. (You will have plenty to pile it on. I had over 1 cup leftover. Leftover frosting is good sandwiched between two graham crackers). Place a lemon candy wedge on top of each cupcakes. With the straws cut the top 1/3 of the straw off just below the flexible part. Discard the tops. Then cut the remaining straw pieces in half. Place one straw piece in each cupcake to resemble a drink.
Cupcake recipe is a Real Mom Kitchen Original, Frosting is adapted from A Little Loveliness
May 7, 2011
Those cupcakes look too good to be true! YUM!
May 7, 2011
These look Delicioso!
May 7, 2011
I just saw this picture on foodgawker today. They look delicious! I also love your site! Amazing work!
June 13, 2011
Just made these today, and they were a hit! So yummy… I actually did not use all the confectioner’s sugar for the icing (2 cups less), and it tasted really good with a little tartness! Fun recipe!
June 13, 2011
Aren’t these good Marilyn…so easy and tasty! Glad you liked them! XO