I just love summer, don't you? A cold glass of lemonade on the front porch sure does take me back to "the good 'ole days" when my biggest concern was, "Is momma going to buy me ice cream after swim lessons?". Now that summer is knocking on the door, I've been stocking up on summer goodness like lemonade for hot summer days. You know me, I wanted to incorporate what I love into a cupcake form. This isn't an original idea, but I tried to make it my own. Others have made it with frozen lemonade, lemon cake mix, and lemon zest. I chose to make mine with Kool-Aid powder! My husband insists these are the best cupcakes I've ever made...I am particularly biased to chocolate, so my Andes Mint Cupcakes are my fave!
Pink Lemonade Cupcakes:
- 1 box white cake mix
- 3 egg whites (according to box)
- vegetable oil (according to box)
- water (according to box)
- 1 packet Pink Lemonade Kool-Aid Mix
In a large mixing bowl combine white cake mix with egg whites, oil, and water and mix with an electric beater. Add in one package of Kool-Aid Pink Lemonade Mix and mix until well combined.
Pink Lemonade Buttercream Frosting:
- 1 cup unsalted butter (2 sticks), softened
- 2 cups confectioners sugar, sifted
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- 1 tablespoon lemon extract
- 1/2 teaspoon Pink Lemonade Kool-Aid Mix
- 2 tablespoons milk
Beat butter for a few minutes with a mixer on medium speed. Sift in two cups of confectioners sugar on low speed until well combined. Add in salt, vanilla, lemon, Kool-Aid, and milk and mix on medium speed for 2 minutes. If your frosting is thin, add more confectioners sugar. If your frosting is too think, add in more milk.