I hunted down on Pinterest a few pink lemonade cupcake recipes but there weren't that many that were from scratch. I finally found a few that I liked and decided to try one out for my mom's cupcakes. I did the whole thing in a weird way. I baked the first batch, there weren't that many so I waited for my mom to come home and try one before I made anymore. Of course I tried them, but I'm not usually a fan of anything that I bake. I think it's because I don't want to be biased so my brain makes me think it's really not that good.
Ingredients
Cupcakes:
- 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 - I used more, but only because my food coloring didn't have a dropper and my cupcakes/frosting turned out bright pink
Lemonade Buttercream:
- 3 c. + 3 Tbsp. confectioner’s sugar
- 1 stick unsalted butter at room temperature
- 1/8 tsp. salt
- 2 Tbsp. pink lemonade concentrate*
- Red food coloring
Directions
- 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.
- While the cupcakes are baking, make the icing.
- Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
- Turn the speed to med-high until the buttercream is fluffy and uniformly pink.
- Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
I doubled the recipe for the cupcakes and I still had less than 2 dozen. If you just want a few of the cupcakes using the recipe as is is perfect but if you want some more I suggest at least doubling it to get more. I also changed the frosting a bit. *For the first batch I don't know what I was reading but instead of using the pink lemonade concentrate I decided to use fresh squeezed lemon - about 2 Tbsp of freshly squeezed lemon.
I made both of the frosting's and I definitely liked the consistency and the taste of using the lemon better than the lemon concentrate. Also, the batter for the cupcakes tastes a little sour but don't let that discourage you, they mellow out once they are baked. I usually bake my cupcakes for 22 minutes (depending on your oven) and I've never had a problem with over or under cooking them.
The cupcakes are perfect for the spring/summer season and they have a fun color to them to brighten any party up. Sorry I didn't take a very good picture of the finished product. I need to get better at that.
We also decided to bring back an old family tradition that the parents neglected to tell us children about. I spoke to my real dad recently and he asked if my uncle was keeping the tradition alive of doing a shot and a beer to start of the day and keep it going. I guess my grandpa used to do this and would get the rest of the family (those that were willing to join) to do it with him. My cousin Melissa and I ran to the liquor store on a quest to find whiskey and beer. We decided to go with bourban instead and it was delicious, didn't even need a chaser. Being Polish when we cheers we say "nostrovia", like how Italians say "salut" (I think that's how you spell it). We will definitely be doing that for the rest of all time. :)
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