Sunday, July 11, 2010

Like Pink??!!

Today, was invited to my parents for a big BBQ to celebrate Summer!!  Of course, I am always in charge of baking something!!  Here's the first post ... on three desserts I baked in the heat yesterday and today!!

I love pink... and I love lemonade... so decided to bake some Pink Lemonade Cupcakes!!  Searched the net and found these lemonade cupcakes - the photo made me bake them!! Though I did use pink lemonade instead of regular!!

Aren't they cute??!!
Pink Lemonade Cupcake

Don't you want a bite??!!
Pink Lemonade cupcakes
Couldn't stay long at the BBQ as Ben had to leave for a couple of days for work.  So didn't get any comments from my family yet on these cuties... but I did have to try one... and loved the tartness of the icing!! :)
Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

Lemonade Cupcakes (my changes in red)

1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil (used canola)
2 egg whites
1/3 c. thawed frozen Lemonade Concentrate (used pink Lemonade)
1/4 c. buttermilk (used low fat milk with lemon)
yellow food coloring (didn't use)

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 yellow (pink in my case!).

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 Buttercream:

3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. lemonade concentrate
yellow food coloring (used red)

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 yellow. Pipe or spread onto cooled cupcakes.

Adapted From: DaisyCakes

These would be perfect for a princess party!! :)


Maria said...

You are so good at substituting ingredients! I'm always a little afraid to experiment, but you are certainly inspiring me to be more bold! These are so cute!

Samantha said...

Oh, yummy! I just love your food pictures. These got lots of "oohs!" and "ahs!" from my daughter and mom. :)

Kelly said...

Oh those look so cute and yummy. Haven't had a cupcake in so long.. Love the use of the straws.

ajcabuang04 said...

These looks delicious!! I love the addition of the straw! Plus, I love how you substitute ingredients! It really enforces that you can do anything with recipes! :)
Would you mind checking out my blog? :D