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Pink Lemonade Angel’s Wings Cupcakes

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  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 24
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Satisfy the sweet tooths in your family with these lovely cupcakes—they're absolutely heavenly!
Created Sep 9, 2011
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Ingredients

  • 2 3/4 cups 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)
  • 6 cups powdered sugar
  • 2/3 cup butter or margarine, softened
  • 6 to 8 tablespoons frozen (thawed) pink lemonade concentrate (from 12-oz can)
  • 24 fudge-striped cookies, cut in half
  • Fine sparkling sugar (not coarse)

Steps

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

No nutrition information available for this recipe
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