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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31 Responses to “Daring Bakers POP! (Dairy-free cheesecake pops with recipe)”

  1. #
    1
    HoneyB — April 27, 2008 at 3:21 pm

    Wow, these look great! Kudos for your success at another baking first!

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    Mcwhisky — April 27, 2008 at 3:31 pm

    Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.

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    3
    Marye — April 27, 2008 at 3:48 pm

    The squares look great.
    bakingdelights.com

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    BC — April 27, 2008 at 4:25 pm

    Mine had footprints.. and finger prints from the pint sized assistant!

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    Susan — April 27, 2008 at 5:02 pm

    Wow, your shapes are so clean and perfect. Very nice job!

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    landa — April 27, 2008 at 5:25 pm

    Everything looks so perfect. Great job

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    Annemarie — April 27, 2008 at 5:33 pm

    Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.

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    Bumblebutton — April 27, 2008 at 6:00 pm

    Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.

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    sterling — April 27, 2008 at 6:04 pm

    I love how perfectly cut those are – well done!
    My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…

  10. #
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    C.L. — April 27, 2008 at 6:47 pm

    These turned out beautifully..they are such clean lines! Very nice!

    Carrie

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    Jaime — April 27, 2008 at 7:51 pm

    your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂

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    12
    Jen Yu — April 27, 2008 at 8:11 pm

    Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.

  13. #
    13
    Maggie — April 27, 2008 at 8:43 pm

    Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.

  14. #
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    Amy J. — April 27, 2008 at 9:08 pm

    Awesome. I love your squares!

  15. #
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    Jenny — April 27, 2008 at 11:19 pm

    I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!

  16. #
    16
    Jen — April 27, 2008 at 11:47 pm

    Maggie, I used a knife to cut my shapes.

  17. #
    17
    Candace — April 28, 2008 at 1:02 am

    Great job! I did squares too.

  18. #
    18
    Gail — April 28, 2008 at 6:25 am

    Congratulations on your lactose-free pops. I love their cute little square shape!

  19. #
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    StickyGooeyCreamyChewy — April 28, 2008 at 7:29 am

    Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!

  20. #
    20
    L Vanel — April 28, 2008 at 8:33 am

    Great looking pops and a nice adapation of the recipe.

  21. #
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    ~Amber~ — April 28, 2008 at 1:23 pm

    Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!

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    moowiesqrd — April 28, 2008 at 4:16 pm

    I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!

  23. #
    23
    Deborah — April 28, 2008 at 5:26 pm

    Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!

  24. #
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    Dolores — April 29, 2008 at 12:14 am

    Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…

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    Lunch Buckets — April 29, 2008 at 4:29 am

    Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂

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    SweetDesigns — April 29, 2008 at 12:58 pm

    woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol

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    27
    Barbara — April 30, 2008 at 8:39 pm

    Your pops look wonderful!

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    Jigginjessica — May 3, 2008 at 12:45 am

    Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.

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    marion-il en faut peu pour ... — May 4, 2008 at 9:37 pm

    perfect squares 🙂 I love them !
    Great job ! congrats !

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    vertigoxcured — August 21, 2009 at 1:00 am

    i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com

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    Keith — November 23, 2010 at 9:41 pm

    They look and sound great! I will have to try these out.

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