Pink Lemonade Cupcakes Recipe

by Jon Sullivan - 2020-03-07 - Food

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A delicious way to enjoy food that is very bad for you.

This recipe makes about 5 regular sized cupcakes. I originally got the recipe here. It's easy to make other flavors by just changing the extract you use and the color.

Cakes :
1/2 cup flour
1/4 tsp baking powder
1/8 tsp baking soda
1 pinch salt
1/4 cup granulated sugar
1/8 cup canola oil
1 egg white
1/6 cup frozen pink lemonade concentrate, thawed
1/8 cup buttermilk
2 drops red food coloring

Frosting :
3/4 cup powdered sugar
1/4 cup butter, room temp
1 pinch salt
1/8 cup whipping cream
1 tsp frozen pink lemonade concentrate, thawed
1/2 teaspoon lemon extract
2 drops red food coloring

Directions :

1. Preheat oven to 350 F.
2. Mix together flour, baking powder, baking soda and salt.
3. Different bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
4. Beat in flour mixture and buttermilk, beating just until smooth.
5. Add enough food colouring to turn the batter light pink.
6. Scoop batter into paper lined muffin pans.
7. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
8. Let cool in pan on the rack for 10 minutes.
9. Remove cupcakes from the pan and let cool completely on rack.

10. To make the frosting: In a bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy.
11. Increase speed to high and beat until light and fluffy.
12. Add lemonade concentrate, lemon extract, beat 1 minute.
13. Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting
14. You can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
15. Pipe or spoon frosting onto completely cooled cupcakes.

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