Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

It seems that the cupcake craze hasn't gone anywhere and may not phase out like I thought it would, so I'm grasping an opportunity here to share a favorite cupcake. The first time I made these they were devoured in no time and it's been that way each time I make them.

I make them at home for the kids, I've made them at work for my consumers and co-workers and everyone loves them and wants to know how I make them. Prepare to be amazed. Well, or just enlightened. These are made the exact same way as my Lime Cupcakes ... with a boxed mix altered slightly and colored with food dye.

For the record, nobody is sure where pink lemonade originated, but it's nothing secretive, it's simply lemonade that's been dyed with food coloring or red fruit. These cupcakes and icing are dyed with red food coloring - the usual liquid drops. Depending on the type of dye you use, the color can vary widely, so experiment until you get the perfect shade of pink.

For the cupcakes pictured, I double icing recipe. If you're going to simply spread icing on top as usual, go with the amounts listed.

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
Makes 18 to 24
Printable Recipe

1 boxed white cake mix (most are 18.52 ounces)
2 whole eggs
1/3 cup oil 
1 1/4 cups water
zest of half a lemon
juice of half a lemon 
red food dye

Icing:

3/4 cup butter - softened (1 1/2 sticks)
zest of half a lemon
juice of half a lemon
red food dye
powdered sugar (3 -4 cups depending on how much juice your lime holds)

Mix up the cake mix with the eggs, oil, water, zest and juice. Add dye a few drops at a time and mix well until the correct color is reached. Pour into muffin tins, lightly greased or set with cupcake wrappers. Bake at 350 degrees F for 12-15 minutes or until golden brown and springy when touched in the center. Let cool.

Beat the butter until fluffy and add zest.. Pour in juice and powdered sugar a cup at a time, and keep beating until icing forms and is of a nicely spreadable consistency. Add dye and blend until color is right. Frost cooled cupcakes and decorate as desired.

I bet you're wondering why I used a white cake mix and then adulterated the thing with whole eggs? Well, boxed yellow cake mix tastes different than white mix, which I like better, but I wanted a bit of color to these so I added the egg yolks as well. There you go - whip some up and enjoy!