Pink Lemonade Cupcakes

So, over the 4th my sister writes that she's going to make Pink Lemonade cupcakes and doesn't share the recipe. I was so intrigued that I hunted up the recipe and made my own. There are much prettier photos on several blogs, including this one where I found the recipe. I'm a sucker for pink foods. Next time, I think I'll color the cake batter and make the frosting a little pinker. I also made them on the "less tart" side of things but I think I'll go full throtle on them when I make them again. And if I'm feeling really ambitious, I'll try and ice them a little fancier. The visual appeal is so much better when you use a piping bag. Pink Lemonade cupcakes are quick, simple and really summery.


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
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).Place a cupcake liner in each cup of a muffin pan. 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 clean in the center cupcake. Remove the pan from the oven and cool 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 confectioners 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, confectioners 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.