Saturday, June 5, 2010

Cupcake Satyurday-Pink Lemonade Cupcakes

So I have been very busy the lasr few weeks which is why I have missed my cupcakes saturdays, but I am back. This week I made Pink Lemonade cupckaes with a pink lemonade frosting.
I got each of these recipes from 2 different websies.

The cake recipe comes from

Here is the cake recipe

1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring

Preheat oven to 350 F. 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).

The frosting comes from Ehow. com

•1 8oz package cream cheese
•1/2 cup butter (1 stick)
•3 cups sifted powdered sugar
•3 tbs thawed pink lemonade concentrate

1Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low until light and fluffy.

2Zest your lemon for your 1 tsp. Using a cheese grater on the smallest sized grate rub the lemon rind on it just until it gets to the white part. Don't go any further! This is your rind.

3Stop the mixer and add sugar, pink lemonade concentrate, and lemon zest. Blend with the mixer on low speed until sugar is Incorporated, this takes about one minute.

4Increase speed to medium and beat until light and fluffy the whole way through.

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