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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14 Responses to “Samoas Bars”

  1. #
    1
    thecookingnurse — May 7, 2009 at 1:52 pm

    Those look so good, now we don’t have to wait unitl the GS are selling there cookies again 🙂

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    bakinandeggs — May 7, 2009 at 1:59 pm

    Yum! They look delicious and your pictures are great.

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    3
    Erin — May 7, 2009 at 3:40 pm

    I made these a while back and loved them too! It’s nice to be able to make your own any time you want!

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    4
    Memória — May 7, 2009 at 4:10 pm

    Beautiful photos. You did an awesome job on these.

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    5
    bcallegra — May 7, 2009 at 5:22 pm

    I’m so glad you made these! I noticed these on another blog and had them on my “to make” list. Your pictures may motivate me to make them this weekend!

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    6
    Ingrid — May 7, 2009 at 8:15 pm

    They look terrific and I’ve never been one to eat girl scout cookies.
    ~ingrid

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    7
    Joelen — May 8, 2009 at 1:53 am

    Now these look amazing!! Great job!

  8. #
    8
    finsmom — May 8, 2009 at 3:33 am

    Ive been wanting to make these – they look crazy tasty!
    Thanks for sharing! Yum!

  9. #
    9
    Mermaid Sweets — May 8, 2009 at 6:06 am

    Great job – my hubby’s hoping I will give these a go.

  10. #
    10
    Stephanie Wagner — May 8, 2009 at 11:05 am

    Samoas are my favorite too! I’m totally making some this weekend!!

  11. #
    11
    Colleen — May 8, 2009 at 5:46 pm

    What a great way to enjoy Samoas when there are no cookies left!

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    12
    bakersbakery — May 11, 2009 at 2:39 pm

    Yum!

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    13
    Hanaâ — May 12, 2009 at 5:05 pm

    These look great!! Although I don’t eat coconut, I’ll have to make them for my hubby and coworkers sometime.

    Not sure if you got my email last weekend but I was wondering if you know of any must-visit bakeries or eateries in Boston. We will be vacationing in Boston in a couple weeks. Thanks!!!

    Hanaa

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    14
    Hanaâ — May 16, 2009 at 10:01 pm

    Thanks for emailing me, Jen. I emailed you back to the address you gave me. Hopefully that worked :o)

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