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PINK LEMONADE CUPCAKES AND BUTTERCREAM ICING Recipe

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This recipe for PINK LEMONADE CUPCAKES AND BUTTERCREAM ICING is from LAUTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 BOX LEMONADE FLAVORED CAKE MIX 18.5 oz. LIME OR LEMON CAN BE SUBSTITUTED WITH PINK FOOD COLORING
1 CUP BUTTERMILK
VEGETABLE OIL AS CALLED FOR ON BOX
4 LARGE EGGS.

FROSTING
1 CUP CRISCO
1 CUP BUTTER, SOFTENED
2 TEAS CLEAR VANILLA
2 TEAS BUTTER FLAVOR
8 CUPS POWDER SUGAR [2LBS.]
4 TBS MILK
1 CUP LEMONADE MIX [ I USE COUNTRY TIME]
Directions:
Directions:
PREHEAT OVEN TO 350
line 24 cupcake cups with paper liners.
follow box instructions changing the amounts and ingredients to those listed above. beat in large bowl with electric mixer until moistened. Increase speed to high until thick [ about 2 minutes]
place batter in paper liners until 2/3 full. Bake until golden brown and a toothpick comes out clean. 15-18 minutes. remove cupcakes from pans, place on wire rack, cool before frosting.
FROSTING
In large bowl cream Crisco and butter with mixer until light and fluffy.
Add vanilla and butter flavoring, mix well.
Gradually add sugar, one cup at a time, beat well and scrap the bottom and sides regularly . will appear dry.
Add milk and beat on medium speed until light and fluffy.
frosting should be covered and stored in fridge when not using. Extra will last up to 2 weeks, rewhip before using.
Apply generous amount to each cup cake sprinkle with pink sugar.
Number Of Servings:
Number Of Servings:
24 cupcakes

 

 

 

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