Cupcaking

So to beat the winter blues, Deborah, Jamie, and I got together to make an all time summer favorite...Pink Lemonade but with a twist. These cupcakes were so fun and we got to practice our Martha Stewart decorating techniques. I think they turned out pretty cute for a first attempt!

the baking process...as you can tell Jamie looks just thrilled!

the colors...

the decorating...

the final products....

PINK LEMONADE CUPCAKES

• 1 pkg white cake mix without pudding in the mix
• 3 egg whites
• 1 cup water
• 1/3 cup thawed frozen pink lemonade concentrate; thawed
• 2 TBSP oil
• pink food
• (otional)
  

FROSTING

• 4 cups icing sugar
• 1/3 cup butter, softened
• 1/4 cup pink lemonade concentrate

1. Beat cake mix, water, egg whites, 1/3 cup lemon concentrate, oil and food coloring. Medium speed for 2 minutes. Spoon batter into lined muffin cups.

2. Bake 18-22 mins. Cool completely before frosting.

3. Beat icing sugar, butter and 1/4 cup lemonade concentrate, until well blended. (Add more concentrate to thin frosting if necessary.) Add pink coloring to desired color.

*Just a note, I added almost 1/2 cup of concentrate to my frosting because I found it quite thick and I really wanted it tart. I would keep adding and tasting until you like it.

They bake up so lovely and even. And flavor aside, they were honestly the most moist and delicious cupcake I have ever had.

Frost and add a straw for garnish.