These are great cupcakes with a strong hint of lemon, but not overpowering. Start with a cake mix to speed up the fun.
1 box white cake mix
1/4 teaspoon baking soda
1/2 cup pink lemonade concentrate, frozen
3/4 cup water
3 egg whites
2 - 3 drops red food coloring
Preheat oven to 350 degrees.
Mix together all ingredients until smooth. Line muffin tins with paper liners. Pour batter into paper liners and fill 2/3 full. Bake 15 - 18 minutes at 350 degrees or until cake springs back when lightly touched. Cool completely on wire rack before frosting.
Pink lemonade Frosting:
7 ounces (about 1 1/2 cups) Marshmallow Crème
3/4 cup butter, softened
2 Tablespoons pink lemonade concentrate, frozen
1 teaspoon lemon juice
1 1/2 cups powdered sugar
1-2 drops red food coloring
In a large bowl, beat the marshmallow crème and butter until well mixed. Add the pink lemonade concentrate and lemon juice. Mix. Beat in the powdered sugar until light and fluffy (about 2 minutes). Add the food coloring and mix until combined. Place in pastry bag or large zipper bag and pipe onto cupcakes.
(I doubled the frosting recipe, but had quite a bit left over. My cupcakes have a thick layer of frosting on top.)