My mom found this recipe somewhere and it turned out to perfection so I thought I would share its deliciousness with you.


What you need:
1 package white cake mix
1 small package of vanilla instant pudding
3 Tbsp sweetened raspberry lemonade drink mix ( country time lemonade pink lemonade mix works too)
1 cup sour cream
2 tsp lemon zest
3/4 cup water
3/4 cup oil
4 egg whites
3 drops of red food coloring
1 cup of fresh raspberries

1 cup of butter, softened
1 cup of shortening
1/2 cup of frozen raspberry lemonade concentrate, thawed
2 tabelspoons milk
2 tablespoons vanilla
Zest from 1 lemon
2 pund package of 7.5 cups confectioners sugar
3-4 drops of red food coloring

Wisk cake mix, pudding mix, and drink mix together. Add sour cream, lemon zest, water, oil and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Add drops of food coloring and mix in. Fold in raspberries and mix gently to incorporate.

Scoop batter into lined muffin tins. Bake at 350 for 15-20 minutes until a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.

Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.

Pipe frostin and place a raspberry on top.

1/2 box or 8 oz of dry pasta
1/2 cup of creamy Caesar dressing
1/2 cup Italian dressing
1/2 cup parmesan cheese Diced red or green pepper, pepperoni, red onions, corn kernels or whatever else you like!

It is the beginning of forever cooking for my Husby and future children so I am going to put up some simple fun recipes from my cooking journey.

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