Easy Chocolate & Traditional Lemonade Cupcakes

Let's Cook!

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  Step 1

  Preheat oven to 180C.

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  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.

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  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.

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  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.

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  Step 5

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