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  • Kaitlin MacDonald

    Pink lemonade cup cakes - I omitted the lemon zest because I had none. Put 4 table spoons of the lemonade crystals, a little too tangy. Used plain vanilla icing which evened it out a bit.

  • Heather Doles

    Pink Lemonade Cupcakes Adapted from this Paula Deen recipe. Cupcakes 1 box white cake mix, batter prepared according to package directions 1 teaspoon lemon zest 2 teaspoons vanilla extract 3 tablespoons sweetened pink lemonade drink powder Icing 2 sticks margarine 1 cup shortening 8 tablespoons frozen pink lemonade concentrate, thawed 2 tablespoons milk 2 teaspoons vanilla Zest from 1 lemon 2 pounds confectioners sugar Pink icing paste or food coloring Preheat the oven to 350 degrees, and line 24 standard-size muffin cups with cupcake liners. Prepare the cake mix batter according to package directions, adding lemon zest, vanilla and pink lemonade powder. Use a 1/3-cup measuring cup to ladle the batter into lined muffin tins. Bake according to package directions, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before frosting. Prepare the icing by creaming margarine, shortening, lemonade concentrate, milk and vanilla with a mixer. Beat until smooth, then mix in lemon zest. Gradually add sugar, mixing well. If desired, beat in a little pink icing paste to intensify the pale pink frosting. (Note: To take another shortcut, use a lemon cake mix instead of the doctored white cake mix.)

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