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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22 Responses to “Red Velvet Cheesecake Cake Truffles”

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    1
    Fun and Fearless in Beantown — January 4, 2011 at 5:25 pm

    I can’t barely bake so the idea of finding a creative way to use leftovers astounds me. This looks AWESOME!

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    2
    Maria — January 4, 2011 at 5:33 pm

    Gorgeous truffles!

  3. #
    3
    Justin — January 4, 2011 at 5:34 pm

    I love red velvet… these look amazing.

  4. #
    4
    Megan — January 4, 2011 at 5:35 pm

    I’ll have to remember this… I often have leftover cake too. They looks so pretty!

  5. #
    5
    EliFla — January 4, 2011 at 5:37 pm

    This is a very good recipe…thanks and happy new year, ciao Flavia

  6. #
    6
    Sue — January 4, 2011 at 6:03 pm

    These are so pretty! Great for valentine’s day:)

  7. #
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    Blog is the New Black — January 4, 2011 at 6:14 pm

    These look so wonderful! Love the vibrant red!

  8. #
    8
    ann — January 4, 2011 at 7:04 pm

    These look so good. Wonderful idea.

  9. #
    9
    Tara — January 4, 2011 at 10:29 pm

    Okay this is just hilarious! My grandma purchased a frozen Cheesecake Factory Red Velvet Cheesecake for Christmas. I took the remaining pieces home to make into balls, which we served at my new years eve party. SO good!

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    10
    Rhondi — January 4, 2011 at 11:12 pm

    Amazing as usual! I tagged you on my blog to answer some questions:
    http://bigmamashomekitchen.blogspot.com/2011/01/my-weekday-morning-routineand-ive-been.html

    Have a great day! Rhondi

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    11
    Daisy — January 5, 2011 at 2:47 am

    you are a genius! Such a great idea to use leftover and maintain portion control.

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    KcomeKarolina — January 5, 2011 at 2:33 pm

    oh they look so yummi!!!

    xoxo from rome
    K.
    http://kcomekarolina.blogspot.com/

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    13
    Chelsea — January 5, 2011 at 7:35 pm

    Such a good idea, these look so good! I love the red velvet and cheesecake combo. You’re blog is awesome 🙂

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    14
    We Are Not Martha — January 5, 2011 at 8:34 pm

    Wow, these are so beautiful! Best way to use leftovers EVER! And who knew you could do so much with red velvet!

    Sues

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    15
    Caroline — January 6, 2011 at 4:36 pm

    It’s not over-indulging because you’re able to stop at one. I would probably have eaten half a dozen of them, they look so good! What a great way to jazz up ‘leftovers’!

  16. #
    16
    Boston Food Diary — January 7, 2011 at 4:04 pm

    What a FANTASTIC idea!!!! These look beyond amazing!!

  17. #
    17
    Elina (Healthy and Sane) — January 7, 2011 at 9:09 pm

    I remember the post about that cake. I really want to make it some day! The idea of turning some leftovers into truffles is pure genius! 😀

  18. #
    18
    Shannon — January 8, 2011 at 1:54 am

    ooh, what a creative way to deal with the cake 🙂

  19. #
    19
    Bridget — January 9, 2011 at 4:51 pm

    I’m picky about what I bring in to work too. It bugs me when people bring in things that are clearly gnawed on, you know? This is the perfect way to reportion leftover cake into easily sharable treats.

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    20
    Carolyn Jung — January 10, 2011 at 4:56 pm

    Wives always know best! LOL
    Glad you made him “eat” his words, so to speak. The truffles are so adorable and perfect for Valentine’s Day.

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    21
    sheila @ Elements — January 19, 2011 at 7:19 pm

    They’re adorable!!! They’d make a perfect Valentine treat too!!

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    P way — October 15, 2014 at 8:07 pm

    So…. Don’t mean to appear ignorant, but some of us have NOT made cake balls from left over cake, please be more specific in your discourse, please.

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