Monday, June 18, 2007

Pink Lemonade Cupcakes (well...not so pink)


I saw this recipe on a nesties blog (Confections of a Foodie Bride) and had to try them. I made them for Father's Day because my Dad loves pink lemonade and anything tart. Mine weren't as pink as they should be because I opted not to add food coloring so they were more "manly".

Cupcakes

1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix (yes, the boxed stuff)
3 egg whites
2 Tbsp vegetable oil
Non-stick spray
1 recipe Lemon Buttercream Icing (recipe follows)

* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lemon Buttercream Icing

3 cups + 3 Tbsp confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)

Add the butter, confectioner’s sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

Optional - Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes and enjoy!

My Notes: I did not have a stand mixer so I used my hand mixer and everything came out perfect. I also used a plain ol butter knife to frost the cupcake. Lastly, they took less time to cook in my oven so keep a close eye on them.

There were really good. Nice and tart (but not too tart for us). This is a keeper!

2 comments:

Shawnda said...

Glad you (and your dad) liked the cupcakes :)

Amber said...

These sound like a nice refreshing cupcake for summer. I will have to give them a try.