Pink Lemonade Cupcakes

• Cupcakes:
• 1 (18.25 ounce) package white cake mix
• 3/4 cup frozen pink lemonade concentrate, thawed
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 egg whites
• 4 drops red food coloring, or as desired
• Frosting:
• 4 cups confectioners' sugar
• 1/3 cup butter, softened
• 1/4 cup frozen pink lemonade concentrate, thawed
• 2 drops yellow food coloring, or as desired (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
2. Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 1 minute more. Pour batter into prepared muffin cups.
3. Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Transfer cupcakes to wire racks to cool completely.
4. Beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. Spread frosting onto cooled cupcakes.

white cake, water, vegetable oil, egg whites, drops red food coloring, frosting, sugar, butter, coloring

Taken from www.allrecipes.com/recipe/238148/pink-lemonade-cupcakes/ (may not work)