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Pink Lemonade Angel’s Wings Cupcakes

Betty Crocker Kitchens
Updated Aug 8, 2011
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Satisfy the sweet tooths in your family with these lovely cupcakes—they're absolutely heavenly!

Pink Lemonade Angel’s Wings Cupcakes

  • Prep Time 20 min
  • Total 1 hr 45 min
  • Servings 24
  • Ingredients 14
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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

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, mix flour, baking powder and salt; set aside.
  • Step 
    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.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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