These cupcakes were a hit. The flavor was great – sweet, but lemony, and not over powering. Plus who wouldn’t love the butterflies!?
Pink Lemonade Cupcakes
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. granulated sugar
1/2 c. vegetable oil
4 egg whites
2/3 c. thawed frozen Pink Lemonade Concentrate
1/2 c. buttermilk
Pink food coloring
Directions: Preheat oven to 350F. 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).
Lemonade Buttercream3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate(Milk to reach desired consistency)Yellow food coloring
Add the butter, confectioner’s sugar, salt, lemonade concentrate, 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 yellow. Pipe or spread onto cooled cupcakes.
Source: Recipe adapted from Beantown Baker
Butterflies from Annie’s Eats and Hello, Cupcake!