Summer Sweets

Three new ways to enjoy your favorite summertime treats.

Raspberry Lemonade Cupcakes:
· 1 package white cake mix
· 1 small package vanilla instant pudding
· 3 T. sweetened raspberry lemonade drink mix (like Country Time Lemonade- pink
lemonade mix works too)
· 1 c. sour cream
· 2 t. lemon zest
· 3/4 c. water
· 3/4 c. oil
· 4 whites eggs (save the yolks for tomorrows recipe)
· 3 drops of red food coloring
· 1 c. fresh raspberries
· 1 c. butter, softened
· 1 c. shortening
· 1/2 c. frozen raspberry lemonade concentrate, thawed
· 2 t. milk
· 2 t. vanilla
· Zest from 1 lemon
· 2 pound package or 7 1/2 cups confectioners sugar
· 3 drops of red food coloring

1. In a large bowl, whisk cake mix, pudding mix, and drink mix together. Add sour
cream, lemon zest, water, oil, and egg whites to the dry mix. Beat with electric mixer on
medium speed for about two minutes. Add drops of food coloring and mix in. Fold in
raspberries and mix gently to incorporate.
2. Scoop batter into 24 lined muffin tins. Bake at 350 degrees for 15-20 minutes until
a toothpick inserted in one comes out clean. Allow to cool completely before frosting the
3. Prepare the frosting by creaming butter, shortening, and lemon zest together. Then
add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Gradually
add the sugar, mixing well until light and fluffy. Beat in the food coloring.
4. Pipe frosting onto the cupcakes. Place a lemon fresh raspberry on top of each
cupcake. Enjoy!
Root Beer Float Cookies-Camille Beckstrand
Cookie Ingredients:
1 c. butter, softened
2 c. packed brown sugar
2 eggs
1 c. buttermilk
1 t. root beer extract or concentrate
4 c. flour
1 t. baking soda
1 t. salt
Frosting Ingredients:
4 c. powdered sugar (or icing sugar)
3/4 c. butter, softened
3 T. milk
1 t. root beer extract or concentrate

Preheat oven to 375º.
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well
after each addition. Beat in buttermilk and root beer extract.
Combine dry ingredients; gradually add to creamed mixture.
Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes
or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, combine all frosting ingredients. Beat until smooth.
Frost cooled cookies.
Makes about 3 dozen large cookies or 4 dozen medium cookies (depending how big you
like ’em!)
Adapted from Silver Boxes

Camille Beckstrand
Orange Creamsicle Fruit Dip
1 (8 oz) package of cream cheese, softened (I used Neufchatel cream cheese and it worked
1 (7-8 oz) jar of marshmallow creme
1/4 c. fresh orange juice (I was able to get 1/4 cup out of a medium-sized orange)
2 t. orange zest (I used the same orange that I used for the juice)
1/4 t. vanilla
Fresh fruit for dipping (strawberries, bananas, grapes, melon, cantaloupe, pineapple, etc)

Beat cream cheese and marshmallow creme together. Add juice, vanilla, and orange peel.
Mix together and chill until serving.

Recipe adapted from

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