Cupcake Odyssey: Wk 29

 Pink Lemonade cupcakes

• 1 box Organic white cake mix 
  
• 1 cup frozen pink lemonade mix thawed (undiluted)
  
• 1/2 cup water
  
• 1/3 cup canola oil 
  
• 3 egg whites
  

or from scratch

• 2 cups all-purpose flour
  
• 1 tsp. baking powder
  
• 1/2 tsp. baking soda
  
• 1 tsp salt
  
• 3/4 cup granulated sugar
  
• 1/2 cup canola oil
  
• 2 egg whites
  
• 1 cup thawed frozen Pink Lemonade Concentrate
  
• 1/2 cup sour cream or milk
  

- Preheat oven to 350 degrees makes 24 muffins 
- Combine all of the ingredients in an electric mixer and begin by mixing low for 2 minutes
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 20-25 minutes or when cake tester comes out clean
- Allow cupcakes to cool before frosting

For Two-Tone Pink Lemonade Buttercream: 

3 cups confectioners sugar 
1 stick unsalted butter (room temperature) 
2 tbsp frozen pink lemonade concentrate 
Pinch of salt 
to make 2 colors of frosting add vegetable food coloring

 Combine all ingredients in an electric mixer on low until combined , increase speed to medium-high and beat until frosting is light and fluffy
 Separate frosting in 2 bowls and add color 
go here to Grin and Bake it to learn about two-tone frosting techniques