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 “Spiced Butternut Squash Cupcakes”

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    1
    Karina — November 19, 2010 at 12:29 pm

    Wow, that sounds interesting and wacky enough to be delicious! I will give them a try for sure.

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    2
    oneordinaryday — November 19, 2010 at 1:02 pm

    This looks gorgeous and I bet it tastes wonderful. I love baking with zucchini and carrots, so this isn’t far-fetched at all. And the ginger on top is the perfect finish.

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    3
    EliFla — November 19, 2010 at 2:21 pm

    HAppy to be your 705th follower!!!
    These cupcakes are wonderful…ciao Flavia

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    4
    Megan — November 19, 2010 at 2:37 pm

    Okay. I thought the lasagna roll-ups were cool, but you’ve out-done yourself here. I’m so intrigued! These are going on my “must bake soon” list!

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    5
    Fun and Fearless in Beantown — November 19, 2010 at 3:33 pm

    You are constantly outdoing yourself with new and interesting ingredients. These look AWESOME!

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    6
    theblogisthenewblack — November 19, 2010 at 4:20 pm

    Wow, what a great idea. Looks delicious!

  7. #
    7
    Lauren — November 19, 2010 at 4:23 pm

    Awesome cupcakes! I love adding fruit and veggie purees to baked goods, and must try butternut squash :).

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    8
    Daisy — November 19, 2010 at 4:58 pm

    most favorites of all time! wow!
    What a great idea to use the signature ingredient in a cupcake. these look perfect.

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    9
    Nutmeg Nanny — November 19, 2010 at 5:50 pm

    Yum! I love that you topped it with crystallized ginger…one of my favorites!

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    10
    Kelsey — November 19, 2010 at 5:56 pm

    I love everything about this recipe. What a great post!

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    11
    Kathleen — November 20, 2010 at 2:20 am

    These look amazing!!!!

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    12
    The Small Boston Kitchen — November 20, 2010 at 3:21 pm

    It doesn’t surprise me that you made them into cupcakes! I’m willing to bet I would like these….they look amazing!

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    13
    Sherry G — November 20, 2010 at 6:46 pm

    These look absolutely wonderful! I love cupcakes and I have never thought of trying this. These are bombbb!

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