Pink Lemonade Angel’s Wings Cupcakes

Pink Lemonade Angel’s Wings Cupcakes

Satisfy the sweet tooths in your family with these lovely cupcakes—they're absolutely heavenly!

Prep Time



Total Time






2 3/4
cups Gold Medal® all-purpose flour
teaspoons baking powder
teaspoon salt
cup shortening
1 1/2
cups granulated sugar
egg whites
2 1/2
teaspoons vanilla
cup milk
cup frozen (thawed) pink lemonade concentrate (from 12-oz can)
Pink Lemonade Buttercream Frosting
cups powdered sugar
cup butter or margarine, softened
to 8 tablespoons frozen (thawed) pink lemonade concentrate (from 12-oz can)
fudge-striped cookies, cut in half
Fine sparkling sugar (not coarse)
  1. Heat oven to 350°F. Place paper baking cup in each 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  2. In medium bowl, mix flour, baking powder and salt; set aside.
  3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with milk and 1/2 cup lemonade concentrate, beating just until blended.
  4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  6. In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in 6 tablespoons lemonade concentrate. Gradually beat in just enough remaining lemonade concentrate, 1 teaspoon at a time, to make frosting smooth and spreadable. Spoon 1/2 cup frosting into small plastic bag; set aside. Frost cupcakes with remaining frosting.
  7. Cut 1/8-inch hole in 1 bottom corner of plastic bag. Pipe squiggly lines on chocolate sides of cookie halves. Sprinkle with decorating sugar. Press 2 cookie halves into each cupcake to look like wings.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use your favorite color or a variety of pastel colored decorator sugars for the cupcakes.
Save time by substituting 1 box Betty Crocker® SuperMoist® white cake mix for the scratch cupcakes. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using 3/4 cup water, 1/2 cup frozen (thawed pink) lemonade concentrate, 1/3 cup vegetable oil and 3 egg whites. Bake and cool as directed on box. Frost and decorate as directed in recipe. 24 cupcakes.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 360
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,
    • Trans Fat 1 1/2g),
  • Cholesterol 15mg;
  • Sodium 160mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 0g,
    • Sugars 47g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.