July 9th, 2013 | Pink Lemonade Cupcakes
I needed to make a lot of cupcakes for work (two batches!) so I cheated a bit and used two Betty Crocker’s gluten free cake mix for these puppies and altered it. They still turned out really tasty. I wanted to do a summer-y flavour so I decided on vanilla and chocolate pink lemonade cupcakes!
Strawberry Ice Cream
Cupcakes
1. Betty Crocker’s golden gluten free cake mix, prepared to instructions but use lemonade instead of water, then add 1 extra egg and 1 tsp maraschino cherry juice.
2. For the chocolate batch, add an additional tbsp of sugar and 4 tbsp cocoa powder.
Icing
• 1.5 cup vegetable shortening
• 6 cups icing sugar
• 3 tsp pink lemonade concentrate
• 1 tbsp juice from a jar of maraschino cherries
• 1 tsp vanilla extract
Methood
1. Blend the icing using an electric or hand held mixer. Garnish with a cherry & straw.
I was going to do tiny umbrellas too but didn’t have any so I used these little flags I got from Michael’s a while ago that were on sale.
Although it was a bit time consuming because I made two batches, this recipe is actually pretty easy. I really really loved these cupcakes (I might of had 6 in one day), and so did everyone at work so that’s a plus too!! :)