Recipe courtesy Paula Deen
- Prep Time:
- 25 min
- Inactive Prep Time:
- 10 min
- Cook Time:
- 33 min
- Level:
- Easy
- Serves:
- 10 to 12 servings
Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 teaspoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 3 tablespoons sweetened pink lemonade drink powder
- 1 pound confectioners' sugar
- 5 tablespoons frozen pink lemonade concentrate
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.
Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.
While the cake is baking, prepare the frosting by beating together the confectioners' sugarand remaining 1 cup butter until fluffy. Beat in the remaining frosting 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.
This is so delicious and very easy to make. I made it to share with our friends and all that was left was crumbs. When we got home my husband asked me to make it again, he loved it that much and only got one slice.☺
Ingredients
Cups
- 1
- package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
Champagne Buttercream
- 1
- cup butter, softened
- 3
- cups powdered sugar
- 1/4
- cup pink champagne
- 1
- to 2 drops red food color
Decorations
- White candy sprinkles, if desired
- 1Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- 2Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
- 3Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
- 4In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.
- 5Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.
Expert Tips
For a more finished looking dessert, pipe frosting from a decorating bag into the cups.
Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.
Source: Pillsbury
I also found at Walmart Pillsbury - Pink Lemonade Cookies
These cookies are easy and scrumptious!!
