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Pink Lemonade Angel’s Wings Cupcakes

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  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 24
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Satisfy the sweet tooths in your family with these lovely cupcakes—they're absolutely heavenly!
By Betty Crocker Kitchens
Updated Aug 8, 2011
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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)
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use your favorite color or a variety of pastel colored decorator sugars for the cupcakes.
  • tip 2
    Save time by substituting 1 box Betty Crocker™ Super Moist™ 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

360 Calories, 12g Total Fat, 2g Protein, 60g Total Carbohydrate, 47g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
360
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
5g
25%
Trans Fat
1 1/2g
Cholesterol
15mg
5%
Sodium
160mg
7%
Potassium
50mg
1%
Total Carbohydrate
60g
20%
Dietary Fiber
0g
0%
Sugars
47g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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