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Monday, May 28, 2012

Pink Lemonade Cupcakes

Pink lemonade is one of my favorite summer drinks so when I saw this recipe I knew it would be a WINNER for me...and it was! I love the tangy lemonade flavor, it reminded me of everything summer. I have to admit I had to eat more than one "just to see if I REALLY LOVED THEM" (at least that's the excuse I gave myself as I gobbled down a few of them). The family also helped DEVOUR them without thinking twice about it...Deron told me these were his NEW favorite cupcake and he wanted them to be on my "make often" list...I guess you could say they were a HUGE HIT!

Pink Lemonade Cupcakes
2 1/2 c. flour
1 1/4 t. baking powder
1 t. baking soda
1/8 t. salt
1 1/4 c. sugar
1/2 c. + 2 T. oil
5 egg whites
3/4 c. frozen pink lemonade concentrate, THAWED (just leave on the counter for a bit...it thaws quickly)
1 t. vanilla
1/2 c. + 2 T. buttermilk
red food coloring

Preheat oven to 350 degrees. Place all dry ingredient in a mixing bowl, stir and set aside. In a seperate mixing bowl combine sugar, oil, eggs whites, pink lemonade and vanilla. Stir until combined. Add half the buttermilk, stir. Add flour mixture and buttermilk alternately until everything is mixed together. Don't over mix or you cupcakes won't be light and fluffy. Add just enough food coloring to turn the batter pink (more if you want it MORE pink). Line muffin tins with liners. Fill each liner 2/3 full of batter. Bake for 15 minutes. Cool completely and frost with Pink Lemonade Frosting (recipe below). 

Pink Lemonade Frosting

4 c. powdered sugar
7-9 T pink lemonade concentrate, thawed (more or less depending on your tastes)
1/2 c. shortening

Combine all ingredient. Mix until light and fluffy. Pipe onto cooled cupcakes. Decorate with colored sugar or sprinkles OR leave plain. 


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