“Pink” Lemonade Cupcakes

cupcakes

Kim is against me putting this post up, because there are so many ingredients in these cupcakes that you cannot get in Russia. BUT, I just have to.  Sorry Kim!  They were so fun and cute.  I saw this recipe on Confections of a Foodie Bride right after I got to Russia, and HAD to make them, so asked a friend to bring me white cake mix and some lemonade.  I still had to do some modifications because you can’t get frozen concentrated juice/lemonade here, so when my mom sent me some lemonade Crystal Light I thought that maybe I could make the cupcakes with the Crystal Light, and it turned out great!  I added 15 oz of water to the Crystal Light mix and then used 1 1/8 cup of that for the cupcake mix.  The mix tasted a little like aspartame, but the cupcakes didn’t. This is a great recipe and it seems like you could make all kinds of fun different flavors.  The icing was really good and was just lemony enough!  

Here is the original recipe from Confections of  Foodie Bride:

Pink Lemonade Cupcakes
1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix (yes, the boxed stuff)
3 egg whites
2 Tbsp vegetable oil
Non-stick spray
1 recipe Lemon Buttercream Icing (recipe follows)

* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lemon Buttercream Icing

3 cups + 3 Tbsp confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)

Add the butter, confectioner’s sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

Optional – Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes.

Source: Adapted from Wilton

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