Wednesday, July 23, 2008

Pink Lemonade Cupcakes

12 teaspoons pink colored sugar
1 package white cake mix
Water (amount based on cake mix instructions)
3/4 cup thawed frozen pink lemonade mix (undiluted)
1 tablespoon finely chopped lemon peel

Preheat oven 350°F.

Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each heart shape 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.
* * * * *

Lemon Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups sifted confectioners' sugar (approx. 1 lb.)
Additional lemon juice or milk

In large bowl, cream shortening and butter with electric mixer until light and fluffy.

Add Lemon juice and zest; beat well.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

Icing the cupcakes in pink or yellow! Top with cake sparkles or a lemon candy!