PINK LEMONADE CUPCAKES

PINK LEMONADE CUPCAKES...

Batter :
1 (18.25-ounce) white cake mix, plus any additional ingredients the package directions call for
3 tablespoon pink lemonade drink powder
1 teaspoon vanilla flavoring
2 tablespoons of lemon juice
1 teaspoon finely grated lemon zest


Frosting:
1 lb confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
3 tablespoon frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest



Directions:

For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc…). Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.
For the frosting, beat together the confectioners’ sugar and butter until fluffy. Beat in the remaining ingredients until combined.
Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

Fruit optional: cut up some of your favorite fruit and place it on top for deco... I love strawberries and they were in season.. soooooo.... WALA

Lemon Drop Jello Shots

Lemon Drop Jello Shots By: Misha

Lemon Drop Jello Shots
- 8 large lemons
- 2 packages lemon Jello (3 oz each)
- 1 and 1/2 cup boiling water
- 1 and 1/2 c cup citrus vodka
- 1/2 cup lemon juice


Cut the lemons in half lengthwise. Squeeze the lemon juice out into a separate container and set aside. Use a spoon to scoop out all of the insides and pulp. You can use a paring knife to help separate the inside, but be sure not to cut through the lemon peel. Once you have them all completely juiced and cleaned out, place each of the halves into a muffin tin, with the open sides up.

Prepare the Jello mixture by mixing boiling water with two packages of lemon Jello. Stir until the Jello has completely disolved. Then, add the citrus vodka, strained lemon juice that you got from the lemons.

Pour the Jello mixture into each lemon half so that they are completely full. Carefully move the muffin tin to the fridge and chill for at least 4 hours, until hardened.

Once the Jello is firm, and you're ready to serve, cut each half into three slices. Turn the lemon halves over on a cutting board and then make each slice in one fluid motion using a very sharp, warm, non-serrated knife. Share with friends and enjoy!!

This recipe can also be modified to use with any other citrus fruit like oranges or limes.
Makes 32 slices

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