Preheat oven to 350 degrees. Cream butter, sugar and lemonade mix at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating until blended after each addition. In small bowl, combine flour, baking powder and salt; add to butter mixture alternately with milk. Beat at low speed until blended after each addition. Place cupcake papers in muffin pans and coat with cooking spray. (Makes about 20 cupcakes.) Spoon batter into each paper, filing each about 2/3 full. Bake 12 to 15 minutes until done. Cool in pans; remove from pans to wire rack after ten minutes and let completely cool. Frost with Pink Lemonade Frosting. Decorate as desired.
Dissolve lemonade minx in 3 tablespoons of water. Beat butter, lemonade mixture and whipping cream at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or until creamy.
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|Serving Size: 1 Serving (1443g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1733 (93%)|
|Amt Per Serving||% DV|
|Total Fat 192.6g||257 %|
|Saturated Fat 121.9g||609 %|
|Monounsaturated Fat 50.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 523.1mg||161 %|
|Sodium 100233.1mg||3456 %|
|Potassium 823.9mg||22 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 26.2g|
|Protein 18.4g||26 %|
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Calories per serving: 1867
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