Cook Time: 30 min
Ready Time: 120 min
Yield: 24 cupcakes
Ingredients:
• 1 (18.5 oz/524 g) package Pillsbury® Moist Supreme® Pink Lemonade Flavored Cake Mix
• ⅓ cup Crisco® Pure Vegetable Oil
• 1¼ cups water
• 4 large egg whites
• 2 (16 oz/453.5 g) cans Pillsbury® Creamy Supreme® Pink Lemonade Flavored Frosting
• Sparkling pink sugar
• 24 flexible straws
• 12 candy lemon slices
Method:
- Heat oven to 350° (176°C). Line 24 muffin cups with paper baking cups.
- Prepare cake mix according to package directions using the oil, water and egg whites. Divide evenly among the muffin cups. Bake 15 – 18 minutes or until toothpick inserted in center comes out clean. Remove from baking pan. Cool completely on wire rack.
- Fill resealable plastic bag with about half a can of frosting at a time. Make a ½-inch cut off one corner of bag. Squeeze frosting in a circular pattern on top of each cupcake. Repeat with remaining frosting until all cupcakes are frosted.
- Sprinkle frosting with sparkling sugar. Cut straws 2-inches above flex and 1-inch below flex to make a 3-inch straw. Bend straw; insert into frosting. Cut lemon slices in half. Place at edge of cupcakes.
Tip:
Instead of a plastic bag, a decorator bag with a ½-inch coupler with no tip added may be used to frost the cupcakes.
http://www.pillsburybaking.com/recipes/details/6470