Pink Lemonade Angel’s Wings Cupcakes

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

  • Prep Time 20 min
  • Total Time 1 hr 45 min
  • Servings 24

Ingredients

Cupcakes

2 3/4
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup shortening
1 1/2
cups granulated sugar
5
egg whites
2 1/2
teaspoons vanilla
3/4
cup milk
1/2
cup frozen (thawed) pink lemonade concentrate (from 12-oz can)

Pink Lemonade Buttercream Frosting

6
cups powdered sugar
2/3
cup butter or margarine, softened
6
to 8 tablespoons frozen (thawed) pink lemonade concentrate (from 12-oz can)

Decorations

24
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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
360
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
15mg
15%;
Sodium
160mg
160%;
Total Carbohydrate
60g
60%
(Dietary Fiber
0g
0%
  Sugars
47g
47%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
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.