Pink Lemonade Cupcakes with Pink Lemonade Frosting

These are great cupcakes with a strong hint of lemon, but not overpowering.  Start with a cake mix to speed up the fun.

Ingredients:

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

Directions:

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:

Ingredients:

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

Directions:

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.)