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 :
- Preheat oven to 350 F.
- Mix together flour, baking powder, baking soda and salt.
- Different bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
- Beat in flour mixture and buttermilk, beating just until smooth.
- Add enough food colouring to turn the batter light pink.
- Scoop batter into paper lined muffin pans.
- Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
- Let cool in pan on the rack for 10 minutes.
- Remove cupcakes from the pan and let cool completely on rack.
- To make the frosting: In a bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy.
- Increase speed to high and beat until light and fluffy.
- Add lemonade concentrate, lemon extract, beat 1 minute.
- Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting
- You can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
- Pipe or spoon frosting onto completely cooled cupcakes.
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