Pink Lemonade Cupcakes

I have seen this recipe many times and each time think I really should make them, but never get around to it, I knew I was making muffins for Adam to take to work, so I figured I would try these.

Pink Lemonade Cupcakes (From: Duchess281)

• 3/4 c. frozen Pink Lemonade Concentrate, thawed
• 3/8 c. water
• White cake mix
• 3 egg whites
• 2 Tbsp vegetable oil
• Non-stick spray

In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

I frosted with vanilla frosting and some red sprinkles.