These cupcakes are light, sweet, and pretty simple to make.
1 package white cake mix
1 cup water
3 egg whites
1/3 cup frozen pink lemonade concentrate, thawed
2 Tbsp vegetable oil
4-6 drops red food coloring
Combine all ingredients and red food coloring (as much as you want for your ideal shade of pink-ness). Mix at medium speed for about 2 minutes, until ingredients are well combined and batter is smooth.
Yield: 24+ cupcakes (I got 24 full-sized cupcakes and 12 mini cupcakes out of this recipe)
Divide batter into cupcake liners, bake at 350. Full cupcakes for 16-18 minutes, mini cupcakes for 14ish minutes.
1/3 cup butter (which comes out to about 5-1/2 Tbsp)
4ish cups powdered sugar (I used slightly less than 4 cups)
1/4ish cup frozen pink lemonade concentrate (I used slightly more)
1-2 Tbsp cream or milk for texture (if needed)
2-4 drops red food coloring
Beat powdered sugar, butter and lemonade (and cream, if desired) at medium-high speed for 3-5 minutes, until well blended. Add food coloring (as much as you want for your ideal shade of pink-ness), mix until combined.