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Pink Lemonade Cupcake Recipe (makes 24 cupcakes)
1 box White Cake Mix (we used Duncan Hines)
1/4 Cup vegetable oil
3/4 Cup Pink Lemonade frozen concentrate
Lemon zest of one lemon (optional)
1 teaspoon vanilla extract
1/4 Cup milk or water
1/2 Cup sour cream (makes it extra moist)
Pink Food color (to make extra pink)
Add ingredients to a mixer. Mix until well blended. Fill cupcake liners 2/3 full. Bake at 350 degrees for 20-25 minutes.
Pink Lemonade Frosting Recipe (decorate 24 cupcakes)
2 sticks of softened butter (1 Cup)
2 cups Crisco shortening (optional yet needed if wanted to pipe)
6-8 cups powdered sugar
1/2 cup Lemon Curd
Pink food color
Mix well until smooth and easy to spread or pipe with piping bag.
Decorating You Need (optional)
Pastry roller – Pizza cutter or Knife
Bamboo sticks or chopstick
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