Pink Lemonade Cupcakes
1 Box of Duncan Hines “Super Moist” White Cake Mix
1 ¼ Pink Lemonade (the lemonade takes the place of the water
Pink Cupcake Cups
Make cake mix according to directions on box…the only change is to substitute Pink Lemonade in place of the water. I use Crystal Lite Pink Lemonade. Pour cake mix into lined cupcake tray and bake according to instructions. Let cool.
Cream Cheese Frosting
8 oz. Package of 1/3 Less Fat Cream Cheese also known as Neufchatel Cheese
½ stick of unsalted butter
1 c Powdered Sugar
½ tsp. Vanilla
Rose Food Color Paste (if you can’t find color paste use liquid food color)
Let Cream Cheese and butter come to room temperature…mix together with an electric mixer until smooth and creamy. Add powdered sugar and mix with butter & cream cheese. Add a dab of rose coloring and mix into frosting (add a little color at a time to achieve the color pink you desire). Spoon into a pastry piping bag and decorate cooled cupcakes.
Pink Coconut
Place some coconut in a jar, add a dab of Rose food color paste to the cap of the jar, cover & shake. Repeat a few times adding a little more color each time to achieve different shades of pink. Empty all shades of pink in one bowl and mix together. Use to decorate the top of cupcake. You can also use Pink Sugar or Pink Dots to decorate.
Make the Pink Breast Cancer Ribbon with thin Pink Ribbon and glue to a toothpick. Insert into cupcake for decoration.
Lemon Ginger Cocktail
1 oz. Lemoncello
1 oz. Citrus Vodka
2 oz. Ginger Liquor (Canton is the best)
1 scoop Lemon Sorbet
1 Tbsp. Fresh Lemon Juice
a splash of water or seltzer.
Pink Sugar
Run a piece of lemon around the rim of a Champaign glass and dip in Pink Sugar. Place glass in freezer for about ½ hour. In a blender with some chopped ice, add all ingredients and blend together. Pour into chilled Pink rimmed glass.
God bless….Bon Appetit`.