"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemonade Cupcakes Recipe

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This recipe for Lemonade Cupcakes, by , is from A Legacy of Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Schnee
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 6oz can frz lemonade concentrate, thawed
1 18.25 oz pkg white cake mix
1 8oz carton sour cream
1 3oz pkg cream cheese
3 large eggs
1 12oz can cream cheese frosting

Directions:
Directions:
Remove 2 tbsp lemonade concentrate from the can and reserve for another use.
Combine remaining concentrate, cake and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.
Bake at 350 for 22 minutes or until a wooden pick inserted in center comes out clean. Cook in pans on a wire rack. Spread evenly with frosting and garnish with chewy candies, colored sugar and candy sprinkles.

Number Of Servings:
Number Of Servings:
30 cupcakes

 

 

 

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