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Pink Lemonade Angel’s Wings Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 45 minutes
Delight your family with these heavenly cupcakes that are perfect for satisfying sweet cravings.
Ingredients:
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 1/2 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 3/4 cup milk
  • 1/2 cup frozen (thawed) pink lemonade concentrate (from 12-oz can)
  • 6 cups powdered sugar
  • 2/3 cup butter or margarine, softened
  • 6 to 8 tablespoons frozen (thawed) pink lemonade concentrate (from 12-oz can)
  • 24 fudge-striped cookies, cut in half
  • Fine sparkling sugar (not coarse)
Instructions:
  • Preheat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups, grease bottoms and sides with shortening, and lightly flour, or use baking spray with flour.
  • Combine flour, baking powder, and salt in a medium bowl; set aside.
  • In a large bowl, cream shortening with an electric mixer on medium speed for 30 seconds. Slowly add granulated sugar, about 1/3 cup at a time, beating well after each addition. Continue to beat for 2 minutes. Add egg whites one at a time, beating thoroughly after each addition, then mix in the vanilla. On low speed, gradually add the flour mixture, alternating with the milk and 1/2 cup of lemonade concentrate, mixing just until combined.
  • Spoon batter into muffin cups, filling them with approximately 3 tablespoons each or until mostly two-thirds full.
  • Bake the cupcakes for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Allow them to cool for 5 minutes before removing from the pans and placing on cooling racks. Let them cool completely for about 30 minutes.
  • Combine powdered sugar and butter in a large bowl using a spoon or electric mixer on low speed. Mix in 6 tablespoons of lemonade concentrate. Gradually add remaining lemonade concentrate, 1 teaspoon at a time, until frosting reaches desired smooth consistency. Transfer 1/2 cup of frosting into a small plastic bag for later use. Frost cupcakes with the remaining frosting.
  • Cut a small hole in one bottom corner of a plastic bag. Pipe decorative squiggly lines on the chocolate sides of the cookie halves and sprinkle with decorating sugar. Press two cookie halves into each cupcake to create a wing-like appearance.

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