Page 437 - Cupcakes

CREAMY LEMONADE FROSTING

• • • • •

You’ll love how the tart lemonade concentrate balances the flavor of the sugar
and the rich cream cheese and butter. It was created for the light Lemonade
Angel Cakes (page 101), but you can use it on any light-colored cupcake.

MAKES 3 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH
SIZE) GENEROUSLY
PREPARATION TIME: 10 MINUTES

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature
3 cups sifted confectioners’ sugar

3 tablespoons thawed lemonade concentrate
1 teaspoon grated lemon zest

the Cupcake Doctor says...

Use pink lemonade concentrate for a frosting that blushes pink.

1. Place the butter and cream cheese in a large mixing bowl. Blend with an
electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add
the confectioners’ sugar, lemonade concentrate, and zest. Blend with the mixer
on low speed until the sugar is incorporated, 1 minute. Increase the speed to
medium and beat until light and fluffy, 1 minute more.

2. Use to frost the cupcakes of your choice.