Step 1

Prepare the cake mix according to package directions, adding the lemon extract and pink food coloring.

Step 2

Equally spoon into 18-24 muffin tins, bake according to package directions and allow to cool fully.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for 3-4 minutes until smooth.

Step 4

With the mixer on low speed, add the powdered sugar one cup at a time and mix until there are no dry spots remaining.

Step 5

Add the heavy cream and vanilla extract and start mixing on low speed. Slowly Increase to high for 1-2 minutes.

Step 6

Add the food color last and mix until the color is distributed evenly.

Step 7

Add to a pastry bag with a large star tip (I used a Wilton 1M).

Step 8

Decorate as desired.

Step 9

If you've tried this recipe, come back and let me know how it was in the comments or ratings!