Pink Lemonade Angel’s Wings Cupcakes

Steps

• 1

  Heat oven to 350°F. Place paper baking cup in each 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• 2

  In medium bowl, mix flour, baking powder and salt; set aside.
• 3

  In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with milk and 1/2 cup lemonade concentrate, beating just until blended.
• 4

  Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• 5

  Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• 6

  In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in 6 tablespoons lemonade concentrate. Gradually beat in just enough remaining lemonade concentrate, 1 teaspoon at a time, to make frosting smooth and spreadable. Spoon 1/2 cup frosting into small plastic bag; set aside. Frost cupcakes with remaining frosting.
• 7

  Cut 1/8-inch hole in 1 bottom corner of plastic bag. Pipe squiggly lines on chocolate sides of cookie halves. Sprinkle with decorating sugar. Press 2 cookie halves into each cupcake to look like wings.