Pink Lemonade Cupcakes

Can I tell you the store about how I learned that you don’t always get what you pay for?

My computer died a few days back which is why I haven’t posted in awhile. My AC adapter shredded and when that happens my husband usually takes it apart and puts it back together with electrical tape and then I use it for a few weeks until it starts smoking. True story.

That was my 4th AC adapter in the less than 2 years I’ve had my laptop. I’ve always ordered replacements off Amazon and they come with weird labels in foreign languages and are generally only worth the 20 bucks I pay for them. So last time it happened I was really tired of going through the whole ordeal every few months and dropped almost $90 on this guy at Best Buy. For 90 bucks, I was pretty sure this one was going to last me for the life of the computer.

Obviously not.

So for 90 bucks I got an extra month, maybe 2, out of the AC adapter. Awesome, right? I definitely learned my lesson and in 3 months when it happens again I’ll order yet another random AC adapter that was probably originally meant to be sold out the back of someone’s car along with pirated DVDs and fake handbags.

You definitely get what you pay for with these cupcakes. Take that for what you will considering these start with a box cake mix and some frozen lemonade concentrate. ;) I’m kidding, they were really good. The cake itself had a very subtle lemon flavor but the icing was very tart, like a lemonade really would be.

You could easily use a homemade white cake recipe just replace some of the liquid with the lemonade concentrate and add some pink food coloring.

Pink Lemonade Cupcakes

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Ingredients

  • 1 package (18 ounces) white cake mix
  • 3 egg whites
  • 1 cup of water
  • 1/3 cup, plus 1/4 cup of frozen pink lemonade concentrate, thawed
  • 2 tablespoons vegetable oil
  • pink food coloring
  • 4 cups sifted powdered sugar
  • 1/3 cup butter, softened
  • lemon candies, for decoration

Instructions

  1. Preheat oven to 350. Line 24 muffin cups with paper baking cups.
  2. Beat cake mix, egg whites, water, 1/3 cup concentrate, oil, and a few drops of food coloring in large bowl with electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared muffin cups.
  3. Bake for 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire rack before frosting.
  4. To make frosting, beat sugar, butter, and remaining 1/4 cup concentrate in medium bowl with mixer at medium speed. Beat in a few drops food coloring. Frost cupcakes and decorate with lemon candy.

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