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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


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.


• 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


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!! :)

This entry was posted on Tuesday, July 9th, 2013 at 10:42 am and is filed under Dessert, Food, Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.