Bundaberg Brewed Drinks has created this tasty chocolate and traditional lemonade cupcakes recipe with a zesty twist.
400 gm packet chocolate cake mix
1 cup Bundaberg Traditional Lemonade
1/4 cup butter melted
3/4 cup butter softened
3 cups softened icing sugar
zest of 1 lemon
3 tbsp lemonade
Preheat oven to 180C.
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.
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.
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.
Top each of the cooled cupcakes with icing either from a piping bag or with a spoon.
Enjoy your chocolate and traditional lemonade cupcakes! Makes 8 – 12.
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