Sunday, May 27, 2012

Getting Fruity...Pink Lemonade Cupcakes

In charge of dessert at your next BBQ or picnic? What's better than a cold glass of pink lemonade? Well you might argue that this takes the cake! :) Best of all they are easy to make and can be more a day in advance, so you can enjoy the sun! They may not be one of my healthiest recipes, but sometimes its worth a little splurge!

I used a cake mix because I was short on time, but you could make this with homemade cake batter and vanilla frosted if you want to get fancy.

Pink Lemonade Cupcakes
Makes 24

Cake batter:
1 package of vanilla cake batter
1/3 cup canola oil
1 egg
1/2 cup water
1/2 can frozen pink lemonade concentrate
4-5 drops of red food coloring

1 can of frosting
1 Tbsp frozen lemonade concentrate
4 drops of red food coloring

  1. Preheat the oven to 350 degrees.
  2. Mix all ingredients for the  cake batter together in a bowl until well combined. Place cupcake papers in 2 muffin pans. Pour batter into each paper until 2/3 full
  3. Bake for 15-20 minutes or until the tops are golden and a toothpick comes out clean.  Allow cupcakes to cool completely.
  4. Mix the ingredients for the frosting together in a bowl and decorate your cupcakes*
*I used a pastry decorator to fancy them up. You can place the frosting in a ziploc bag and snip the end for a make-shift pastry bag. 

Nutrition Facts: 1 cupcake with frosting
200 calories, 30 g carbohydrates, 2 g protein, 8 g fat, 176 mg Na.

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