The other day I came across this to-die-for Coconut Lemonquat Tea Cake on the Food Blogga’s site….. Since then I have been craving all things lemony. It’s been cold, dark & damp for much too long & it’s seems like the lemon has been calling out to me (although today is very sunny, go figure!). I went to bed last night dreaming of lemon cupcakes. Then, this morning I had a vision – Pink Lemonade Cupcakes! I honestly thought to myself “I bet it’s never been done – I’m am too clever.” Turns out that it has been done…. quite a few times.
The recipe I used was found on Cast Sugar’s blog who found it on Daisycake’s blog which is no longer showing the recipe (or at least I couldn’t find it). Below is the recipe copied EXACTLY (thank you, Cast Sugar!). I followed the recipe to-a-T. Next time, I will probably double the recipe to make 18 generous cupcakes instead of 12 little ones. These were super-yummy so there’s no chang’n the recipe. My husband had 3 in one sitting….. I had baked these for a playdate my daughter had with another little girl – very pink, very girlie. Then, my daughter passed on the treat & the other girl didn’t really like it. The other mom & I enjoyed them – thought they were wonderful & said these would be perfect for a girl baby shower. Just a thought. Oh, a note on the icing, I was running late & didn’t wait for my butter to warm to room temperature that’s why it looks clumpy. Another lesson learned.
PINK LEMONADE CUPCAKES
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
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).
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
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. Pipe or spread onto cooled cupcakes.