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Frozen Lemonade Cupcakes recipe

Frozen Lemonade Cupcakes.

You can have your lemonade and eat it too!Individually-sized low fat pound cakes are dressed with a flavorfulwhipped topping and garnished with fresh lemon peel. Serve frozenfor a refreshing anytime treat.

Recipe: Frozen Lemonade Cupcakes

1 (14-ounce) can NESTL LA LECHERAFAT FREE Sweetened Condensed Milk or NESTL CARNATIONSweetened Condensed Milk
1 (6-ounce) can frozen lemonade or limeade concentrate (about2/3 cup), partially thawed
1 (12-ounce) tub frozen light whipped topping, thawed
1 (10.75-ounce) frozen reduced fat or fat free pound cake
Grated lemon peel (optional)

  • Cut pound cake into 18 slices. Using 13/4 inch-round cookie cutter or appropriate size to fit intopaper liners, cut slices into rounds (discard cake scraps orsave for another use). Place cake rounds into paper liners.
  • Combine sweetened condensed milk and lemonadeconcentrate in large bowl; stir well. Stir a large spoonful ofwhipped topping into mixture. Fold in remaining whipped topping.Spoon evenly into liners. Freeze for 2 hours. Cover; freeze forseveral hours or overnight before serving. Garnish with lemonpeel.

    Makes 18 cupcakes.

    Estimated Times:
    Preparation Time: 20 min
    Freezing Time: 5 hr

    Nutritional Information Per Serving (1cupcake): Calories: 170; Calories from Fat: 30; Total Fat: 3.5g;
    Saturated Fat: 3 g; Cholesterol: 10 mg; Sodium: 65 mg; Carbohydrates:31 g; Dietary Fiber: 0 g; Sugars: 27 g; Protein: 3

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Frozen Lemonade Cupcakes

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