Pink Lemonade Cupcakes


Today is the last day of cupcake week. I hope you guys have enjoyed it as much as I have (be sure to enter in my cupcake giveaway by midnight Aug 28th). I wanted to make something light and summery and when I saw these in my Google Reader earlier this week, I knew they’d fit the bill. Pink lemonade is the perfect summertime beverage. It just doesn’t feel right to drink it any other time of year. And, they’re so darn cute with the pink frosting and pink cake.

For the frosting on these guys, I added an extra two Tbsp of the concentrate and also a couple Tbsp of milk to thin it out. Hubby thought these cupcakes were too sweet because of the frosting, but that’s so something he’d say. I loved them. I was eating the leftover frosting by just piping it onto my finger. It is very sweet, and very good. Although next time, I might use more milk and less of the concentrate to help Hubby’s lack of a sweet tooth!

I am also submitting these as my entry for Flavor of the Month on Bake at 350. This month, the flavor is Pucker Up! (lemon or lime)

Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 28th!

Check out my week of cupcakes here.

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Pink Lemonade Cupcakes

Yield: 20 cupcakes

Ingredients:

For the Cupcakes
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1 cup sugar
1/2 cup vegetable oil
4 egg whites
2/3 cup thawed frozen Pink Lemonade Concentrate
1/2 cup buttermilk
Pink food coloring

For the Frosting
3 cups + 3 Tbsp powdered sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp pink lemonade concentrate
Milk to reach desired consistency
Pink food coloring

Directions:

For the Cupcakes
Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.

Add just enough food coloring to turn the batter a light shade of pink.

Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

For the Frosting
Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.

I wanted to clarify my comments above about the frosting being too sweet. I was silly and added 4 Tbsp of the pink lemonade concentrate to try to thin it out. Then I tasted it and was like what the heck and I doing! I should be adding milk to thin it out. So if you use the recipe as written with the 2 Tbsp, I don't think it will be too sweet. Just use milk to thin in instead of more concentrate like me!

Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Recipe from Sweet Cheeks

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13 Responses to “Happy New Years Eve! And a New Frosting Recipe”

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    Dorothy — December 31, 2009 at 4:03 pm

    You’re right, that IS a very festive photo! The colors of the sprinkles are so vibrant and really pop against the dark background. Looks delicious!

    I made the mini ham & cheese sandwiches…and WOW! They are fantastic! Thanks for the recipe.

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    Carrie — December 31, 2009 at 5:52 pm

    That frosting is really great and versatile! I am so glad you enjoyed it! Beautiful cupcakes!

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    oneordinaryday — December 31, 2009 at 7:20 pm

    They do indeed look festive.
    Happy New Year!

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    4
    Kerstin — January 2, 2010 at 6:29 am

    Mmm, they look great and I love the sprinkles on top! Happy New Year!

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    Jen — January 2, 2010 at 10:22 pm

    Dorothy – so glad you enjoyed the ham and cheese sandwiches!

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    Daily — January 3, 2010 at 8:11 pm

    wow, those cupcakes look amazing. I’ve got to try that frosting, since I typically am not a huge fan of a chocolate on chocolate–this seems to be a great alternative!

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    Chocolate Shavings — January 7, 2010 at 2:31 pm

    I’m always up for a new frosting recipe!

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    Gala — January 7, 2010 at 5:42 pm

    So cute and super festive!
    Those liners are so cool, never seen neon ones.

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    Karly — January 8, 2010 at 2:43 am

    Ooh, I’ve never seen a buttercream frosting recipe with meringue powder before! I’ll have to try that. 🙂

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    Memória — January 8, 2010 at 5:15 am

    These are beautiful cupcakes! I just made chocolate cupcakes today. I wish I could frost mine as well as you do.

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    Jacelyn — January 11, 2010 at 4:15 am

    Hi, your cupcakes look lovely. Can i check if the coffee is added ice cold or room temperature?

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    Jen — January 11, 2010 at 12:56 pm

    Jacelyn – Room temperature coffee would work just fine.

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    slicescakes — February 2, 2010 at 3:48 am

    I’ve done a similar frosting with meringue powder but substitute half butter for half the shortening. Seriously, much nicer mouth-feel, and delish! Butter rules, but melts often, so half and half is a great compromise!
    I love the sprinkles, AND the LINERS! I’ve been dying for a reason to buy greaseproof liners… mmmm.

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