Pink Lemonade Cupcakes Recipes

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.

Steps:

• Preheat oven 350°F.
• Spray pan with vegetable 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, adding chopped lemon peel.
• 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.

Steps:

• Pre heat oven to 350°F.
• In a small bowl, mix together flour, baking powder, baking soda and salt.
• In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
• Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
• Add enough food colouring to turn batter light pink.
• Scoop batter into paper lined muffin pans.
• Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
• Let cool in pan on rack for 10 minutes.
• Remove cupcakes from pan and let cool completely on rack.
• To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
• Increase speed to high and beat until light and fluffy.
• Add lemonade concentrate, lemon extract, beat 1 minute.
• Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
• Pipe or spoon frosting onto completely cooled cupcakes.

Steps:

• PreHeat oven to 350 degrees F (180 degrees C).
• Combine butter and sugar until light and fluffy. Add eggs in one at a time, mixing well in between.
• Beat in vanilla and lemon zest. Add in red food coloring. As much as desired. Sift together the flour, baking powder and salt and then add to the batter. Now in a small bowl combine lemon juice and Maraschino Juice. Add slowly to batter.
• Bake for 20 minutes, or until toothpick come out clean. note: they will look pink and spongy on top. this will make 20 big cupcakes or 1 9 inch pan.
• Topping: Combine Whipped Topping and Powder Sugar in a mixing bowl. Add in vanilla, cream of tartar and lemon juice. Combine really well. Once combined put mixer on high and whip. Pipe on cupcakes.

Steps:

• In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.