Pink Lemonade Cupcakes

Thanks to my friend, N, I was inspired to try these out at home. The end result? So. Good. And cute too!

Pink Lemonade Cupcakes

18 tsp pink sugar (mix red food coloring into granulated sugar)

1 package white cake mix (3 egg whites, 1/3 cup oil)

water (amount based on cake instructions)

3/4 cup thawed frozen pink lemonade concentrate

red food coloring (2-3 drops)

buttercream frosting (recipe below)

18 raspberries for garnish

1 Preheat oven 350°F

2 Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each cupcake-space in the pan.

3 Add water to pink lemonade mix to total amount of water called for on cake mix package directions.

4 Follow cake mix package directions to prepare cake. Add red food coloring to make batter desired shade of pink.

5 Pour into prepared pan.

6 Bake 20-25 minutes or until toothpick inserted comes out clean.

7 Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Buttercream Frosting

1 cup unsalted butter, softened

1 1/2 tsp vanilla

3 cups powdered sugar

pinch of salt

Beat ingredients in a blender until smooth.