Pink Lemonade Cupcakes - Nance and Robyn make the same recipe
Dessert, Snack
Cuisine: Zimbabwe-an
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Cake:
  • 1 Box of white cake mix + whatever ingredients the box calls for (usually eggs, oil, water)
  • 1 tsp lemon zest (use fresh if you're fancy; the dried stuff from the grocery store if you're not)
  • 2 tsp vanilla extract
  • 3 Tbsp sweetened pink lemonade drink powder (I'd avoid the stuff with artificial sweetener, but you do what's in your heart)
  • Frosting:
  • 1 lb. powdered sugar
  • 3-5 Tbsp frozen pink lemonade concentrate, melted
  • 1 tsp vanilla
  • ½ C softened butter
Instructions
  1. Make your cake:
  2. Preheat the oven according to the instructions on the box.
  3. If you're making cupcakes, line your muffin tin with cupcake liners. If you're making a cake, spray your cake pan with Baker's Joy or Pam or whatever cheap knockoff you use. NO JUDGEMENT HERE.
  4. Mix cake batter following the instructions on the back of the box; add in lemon zest, vanilla, and pink lemonade powder. Bake according to the instructions on the box.
  5. Cool.
  6. Make your frosting:
  7. Beat the softened butter on med-high speed until it's pale and creamy; about 2 - 3 minutes.
  8. Reduce speed and add powdered sugar ½ cup at a time. Make sure the powdered sugar is well incorporated before you add the next ½ cup of sugar. When all the sugar has been added, turn the speed to high.
  9. Add vanilla and then melted pink lemonade concentrate until you've reached your desired consistency.
  10. Beat until the frosting is smooth.
Recipe by DCEP at http://www.dinosaurscanteatpizza.com/pink-lemonade-cupcakes-nance-and-robyn-make-the-same-recipe/