Bake pink lemonade cupcakes! 
The recipe is really easy -- basically replacing the water called for in a white cake box mix with pink lemonade concentrate. They bake up pretty tart, so if you don't totally love lemon, just dilute the concentrate a little more. We're big lemon fans over here, so I appreciated the tart flavor, but the recipe is flexible! 
Pink Lemonade CupcakesFor Pink Lemonade Cake:1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil
4 egg whites
- Preheat oven to 350 degrees and line 24 muffins tins with liners
- Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 25 minutes, or until cake tester comes out clean
- Allow cupcakes to cool before frosting
For Two-Tone Pink Lemonade Buttercream:
3 cups confectioners sugar
1 stick unsalted butter (room temperature)
2 tbsp frozen pink lemonade concentrate
Pinch of salt
2 colors of food coloring
- Combine all ingredients in an electric mixer fit with a paddle attachment and mix on low until combined
- Increase speed to medium-high and beat until frosting is light and to your desired consistency
- Separate frosting in 2 bowls and color as you desire
- Follow Grin and Bake It's tutorial on the technique for piping two-tone frosting
- You may need to double the buttercream recipe if you plan on piping tall frosting swirls on 24 cupcakes like I did (that's a lot of frosting per cupcake, just the way I like it!)
