These pink lemonade cupcakes will be a hit at any family gathering! Not too sweet, and a kick of lemon makes these a perfect treat for the summer. This recipe has been adapted from Off the Wheaten Path.
PINK LEMONADE CUPCAKE
1 BOX OF BETTY CROCKER GLUTEN FREE YELLOW CAKE MIX
1 BOX JELL-O LEMON PUDDING MIX
2/3 CUP HALF AND HALF
1/2 CUP CANOLA OIL
5 T PINK LEMONADE DRINK MIX (SUCH AS COUNTRY TIME)
PINK OR RED FOOD COLORING
Preheat oven to 350 degrees. Place muffin liners in muffin tins. Mix all ingredients together with a hand mixer. (I prefer my BOSCH) Fill muffin tins 2/3 full. Bake 20-24 minutes, or until a toothpick inserted into the center, comes out clean. Cool on wire rack.
*All ovens are different, but I have found cooking them for the lesser time prevents them from becoming too brown on the bottom.
PINK LEMONADE FROSTING
1/2 CUP BUTTER SOFTENED
1/2 CUP THAWED FROZEN PINK LEMONADE CONCENTRATE
4 CUPS POWDERED SUGAR
1 T MILK (RICE, ALMOND OR SOY WORK WELL TOO)
ZEST OF 1 LEMON
(OPTIONAL: 1 TSP VANILLA)
3 DROPS OF RED FOOD COLORING
Beat butter in a stand mixer's bowl until soft and fluffy. Add lemonade, sugar, milk, lemon zest, vanilla (left out makes it a little tangy, yum!) and food coloring. Mix well. Place in pastry bag with large tip and pipe onto top of cupcakes.
*If you don't have a pastry bag, a gallon size zip-lock bag will work. Place frosting in bag first, seal, then make a small snip in one corner of the bag.
Top frosted cupcake with a stemmed maraschino cherry, and a thinly sliced lemon wedge. To make sure your cherries and lemon wedges are dry before putting them on the cupcake, place them on a paper towel to let the juice drip off while cupcakes are cooking.
Keep in refrigerator until ready to serve.
See what other options Betty Crocker has for your wheat free taste buds!