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Jenn Abadie Scioneaux
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1 (6 ounce) can frozen lemonade concentrate, thawed…
1 (18 1/4 ounce) box white cake mix
1 (8 ounce) carton sour cream
3 ounces cream cheese, softened
1 (12 ounce) can whipped cream cheese frosting
red food coloring (optional)
Preheat oven to 350.
Remove 2 tablespoons lemonade concentrate from can and set aside to
add to frosting later.
Combine remaining concentrate, cake mix, sour cream, cream cheese, and eggs in large bowl. I added a few drops of red color to make it more pink looking.
Beat with mixer until well blended. Batter will be a little thicker than the normal cake mix batter.
Spoon batter into paper-lined muffin tins, filling 3/4 full.
Bake at 350 for 20 minutes or until cooked through.
Cool completely before frosting.
Mix the lemonade in frosting and add a few drops of red food color to make it pink.