Pink Lemonade Cupcakes
Author: LifeMadeDelicious.ca
Recipe type: Dessert
Serves: 24
- Cupcakes:
- 2¾ cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup shortening
- 1½ cups sugar
- 5 egg whites
- 2½ teaspoons vanilla
- ¾ cup milk
- ½ cup frozen (thawed) pink lemonade concentrate
- Icing:
- 6 cups powdered sugar
- ⅔ cup butter, softened
- 6 to 8 tablespoons frozen (thawed) pink lemonade concentrate
- pink sprinkles
- Heat oven to 350 F. Place paper baking cups into 24 muffin tin cups.
- In a medium bowl, mix flour, baking powder and salt. Set aside.
- In a large bowl, beat shortening on medium speed for 30 seconds.
- Gradually add sugar to shortening, beating after each addition. Beat 2 minutes after all the sugar has been added.
- Add egg whites, one at a time, beating well after each addition.
- Beat in vanilla.
- On low speed, alternate adding flour mixture, milk and lemonade concentrate (about one-third at a time) beating until blended.
- Divide batter evenly in each muffin cup.
- Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in pan and then remove and place on rack to cool completely.
- In a large bowl, mix powdered sugar and butter and beat with an electric mixer on low speed.
- Stir in 6 tablespoons of lemonade concentrate. Gradually beat in remaining lemonade concentrate until you've reached the desired consistency.
- Frost cupcakes, sprinkle pink sprinkles on the top and serve.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/pink-lemonade-recipes/
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