Pink Lemonade Cupcakes

• FOR THE CUPCAKES:
• 1 box White Cake Mix (18 Ounce Box)
• 3/4 cups Frozen Pink Lemonade Concentrate, Thawed
• 1/2 cups Water
• 1/3 cups Vegetable Oil
• 4 whole Egg Whites
• _____
• FOR THE BUTTERCREAM FROSTING:
• 3 cups Confectioners Sugar
• 1 stick Unsalted Butter, Room Temperature
• 1 pinch Salt
• Food Coloring

1. For cake:
2. - Preheat oven to 350 degrees and line 2 12-count muffin tins with liners (24 total).
3. - Combine all of the cupcake ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
4. - Divide the batter evenly, filling the liners about 2/3 full.
5. - Bake cupcakes for about 25 minutes, or until cake tester comes out clean.
6. - Allow cupcakes to cool before frosting.
7. For buttercream:
8. - Combine all ingredients in an electric mixer fitted with a paddle attachment and mix on low until combined.
9. - Increase speed to medium-high and beat until frosting is light and to your desired consistency.
10. - Separate frosting in 2 bowls, add food coloring to one of the bowls, and decorate/pipe as you desire.
11. - You may need to double the buttercream recipe if you plan on piping tall frosting swirls on all 24 cupcakes like I did (that's a lot of frosting per cupcake, just the way I like it!)

white cake mix, water, vegetable oil, egg whites, confectioners sugar, butter, salt, coloring

Taken from tastykitchen.com/recipes/desserts/pink-lemonade-cupcakes-2/ (may not work)