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 “Harry Potter Cupcakes”

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    clstar — August 4, 2009 at 12:31 pm

    OMG, I am in love with these cupcakes! They’re so awesome! I love HP, and I made owl cupcakes when the movie came out. I might need to give these a try before going to see the IMAX 3D movie.

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    thegreatpantryraid — August 4, 2009 at 2:42 pm

    How cute are those?! And i was wondering how you got the lettering so perfect – thanks for the step-by-step. Lol – I just dragged DH to the Harry Potter exhibit at the Museum of Science and Industry – I’m sure he’ll be happy when the final movie comes out and he doesn’t have to hear about it anymore!

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    thecookingnurse — August 4, 2009 at 2:43 pm

    Great job, how lucky are your friends?

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    Jen — August 4, 2009 at 2:57 pm

    I’m so jealous! My two sisters are going to the exhibit this weekend. I thought about flying to Chicago to join them. Luckily I found out the exhibit is coming here in October. Whew!

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    Erin — August 4, 2009 at 5:57 pm

    These look fabulous! You did such a great job on them!

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    Katie — August 4, 2009 at 7:25 pm

    WOW JEN!! Those are fantastic!! Better than professional! Seriously, what talent you have to make those! 🙂

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    Jen — August 4, 2009 at 7:28 pm

    Aw thanks Katie – you’re making me blush.

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    Ingrid — August 4, 2009 at 7:30 pm

    I hate when cupcakes do that to me too. Instead of baking up they bake out! 🙁

    Love your Harry Potter cupcake toppers! Very cute and creative!
    ~ingrid

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    Manda — August 4, 2009 at 10:27 pm

    Hi Jen! A friend of mine forwarded me your page for HP Cupcakes and I just wanted to drop in and say that I think they’re awesome and I want to run home now and try to create some fun hp themed cakes! I had done some in the past–cauldron cakes if you will, by buying mini cauldrons and cutting the bottom off so the tops sat just on the cakes and then used a bit of green frosting on the inside. You should join up with the HP-MA crew! We’ve been organizing some meet-ups for Boston Fans!

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    Jen — August 4, 2009 at 11:58 pm

    Sounds awesome Manda.

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    nutmegnanny — August 5, 2009 at 8:09 pm

    Oh my goodness, what adorable little cupcakes!

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    annieseats — August 6, 2009 at 1:25 am

    So so cute! And yeah, those “HPs” must have taken FOREVER. I have a fabulous vanilla cupcake recipe that never fails me here: http://annies-eats.com/2008/07/18/vanilla-cupcakes/. Also, I recently made Dorie’s perfect party cake into cupcakes and had great results with that as well.

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    bcallegra — August 7, 2009 at 12:47 am

    I love your HP cupcakes! I too am a huge Harry Potter fan but I have to admit, I don’t think I’d be patient enough to make cupcakes and toppings as cute as yours!

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    Karin — April 8, 2010 at 9:23 pm

    These are so awesome!! I wish I would have seen them and did some of these with the HP cake I did!!

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