So I was too busy talking to the neighbors I never seem to see on regular days that National Night Out passed by without any pictures. The cupcakes weren't all gone but some were eaten. (the remaining ones were devoured quickly at work this morning though) Here's the recipe from The Cake Doctor or more specifically The Cupcake Doctor...
Lemonade Angel Cakes with Creamy Lemonade Frosting
1 pkg (16oz) angel food cake mix
3/4 cup water
1/2 cup thawed frozen lemonade concentrate
Creamy Lemonade Frosting (below)
16 lemon drops, crushed
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. IMPORTANT NOTE: Use light colored pans because dark ones will burn and your house will smell like burnt sugar for days! (that's what I heard anyway)
2. Place the cake mix, water and lemonade concentrate in a large mixing bowl (note the 'large' - the mix expands as it mixes together). Blend with electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. Place pans in oven.
3. Bake cupcakes until golden and spring back when lightly pressed with your finger, 20 to 22 minutes. Remove pans from oven to wire racks, cool 5 minutes. Remove cups from pans and place on racks, cool 15 minutes before frosting.
4. Place heaping tablespoon of frosting on each cupcake and spread with spatula to cover top completely. Sprinkle with crushed lemon drops. Makes 24ish
Creamy Lemonade Frosting
1 package (8oz) cream cheese, room temperature
8 Tbsp (1 stick) butter
3 cups sifted confectioners' sugar
3 Tbsp thawed lemonade concentrate
1 tsp grated lemon zest
Place butter and cream cheese in a large mixing bowl. Blend with electric mixer on low speed until fluffy, 30 seconds. Add sugar, lemonade concentrate and zest. Blend on low speed until sugar is incorporated, 1 minute. Increase speed to medium and beat until light and fluffy, 1 minute more.
Doesn't that sound easy?
My frosting came out a bit more glaze-like than I liked but it could be because I substituted reduced fat cream cheese. Or I could have added more sugar I suppose. In any case they were delicious.
And maybe everyone who makes cupcakes knows this trick but the ice cream scoop is perfect for portioning out the cupcake batter! Just the right amount and the little metal lever drops it out without a mess. Why didn't I know this sooner?
Next time I think I will use margarita concentrate or maybe some other fancy lemonade flavor. Yummy.