Raspberry Lemonade Cupcakes
Yield 24 cupcakes
2 c. all purpose flour
1 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
4 egg whites
2/3 cup thawed frozen raspberry lemonade
1/2 cup milk
1-2 teaspoons lemon extract (depending on how strong you want it)
optional: food coloring
Preheat oven to 350 degrees.
Milk dry ingredients together in a small bowl- except for sugar. In a large bowl whisk oil, egg whites, raspberry lemonade concentrate, and sugar.
Add dry ingredients to wet and beat until smooth. add food coloring now if desired.
place batter into muffin pan- lined with muffin liners- fill until about 3/4 full.
Bake for 20-25 minutes, or until cupcake springs back when lightly touched. Let cool on rack.
Lemonade Frosting:
I borrowed the frosting from Our Best Bites, and added 2 tablespoons lemon extract and red food coloring. I also always double recipe.
it's the best frosting recipe EVA'. For real.
Top with raspberries if desired.
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