Raspberry Lemonade Cupcakes

For the cake:
Preheat oven to 350 F. Put paper liners into cupcake pans (recipe makes 26-30 cupcakes) and set pans aside.

Add cake mix, gelatin mix, egg whites, oil and water into a mixing bowl. Beat for 2 minutes until blended. Fill cupcake liners half full with the batter and bake at 350 F for about 15 minutes. Remove from the oven and allow to cool completely.

For the frosting:
Put butter, powdered sugar, raspberry lemonade concentrate and food coloring into a large bowl. Beat with a mixer on high speed for 5 minutes, until light and fluffy. Fill a decorator bag (I used tip 2D) with the frosting and pipe it onto the cooled cupcakes. Sprinkle with sparkly coarse sugar if desired.