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Easy Chocolate & Traditional Lemonade Cupcakes

Chocolate-Traditional-Lemonade-cupcakes

Ingredients

  • 400 gm packet chocolate cake mix
  • 1 cup Bundaberg Traditional Lemonade
  • 2 eggs
  • ¼ cup butter, melted
  • ¾ cup butter, softened
  • 3 cups softened icing sugar
  • zest of 1 lemon
  • 3 tbsp lemonade
8-10 Cupcakes 8-10 Cupcakes

Let's Cook!

  • Combine

    Step 1

    Preheat oven to 180C.

  • Combine

    Step 2

    In a mixer, beat the packet chocolate cake mix, 1 cup of Bundaberg Traditional Lemonade, eggs and melted butter until smooth. Prepare a cupcake tin with paper sleeves and pour enough mixture to ¾ fill each sleeve.

  • Combine

    Step 3

    Bake for 20 minutes before checking with toothpick to see if the cupcakes are dry in the middle. Allow to stand in tray for 5 minutes before turning out onto a rack to cool.

  • Combine

    Step 4

    For the icing, beat the softened butter on high speed until in becomes lighter in colour and fluffy. Turn down the speed to low and add icing sugar ¼ cup at a time. Add the zest and remaining lemonade and beat on high speed until the icing mixture is light and fluffy.

  • Combine

    Step 5

    Top each of the cooled cupcakes with icing either from a piping bag or with a spoon.