Page 137 - Cupcakes

24 paper liners for cupcake pans (2½-inch size)
1 package (16 ounces) angel food cake mix

¾ cup water
½ cup thawed frozen lemonade concentrate
Creamy Lemonade Frosting (page 327)

16 lemon drops, crushed (see “the Cupcake Doctor says”)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24
cupcake cups with paper liners. Set the pans aside.

2. Place the cake mix, water, and lemonade concentrate in a large mixing bowl.
Blend with the 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 ⅓ cup
batter into each lined cupcake cup, filling it three quarters of the way full. (You
will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the
pans in the oven.

the CupcakeDoctor says...

Try to find a 6-ounce can of lemonade concentrate. If your local grocery
store or supermarket only stocks the bigger cans, make the remaining
concentrate into lemonade. Measure the amount that’s left over, then add
three times as much water to it (for example, ¼ cup concentrate would take
¾ cup water). You can also use raspberry lemonade concentrate.

To crush the lemon drops easily, place them in a sturdy plastic bag, cover
with an old dish towel, and on a hard surface (the basement or garage floor,
for example) pound them with a hammer five or six times or until you have
fine crumbs.

3. Bake the cupcakes until they are golden and spring back when lightly pressed
with your finger, 20 to 22 minutes. Remove the pans from the oven and place