recipe: pink lemonade cupcakes

DSC 0030 recipe: pink lemonade cupcakes

For my roommate’s birthday, I wanted to do something more special than just cookies or a simple cupcake or cake, so I turned to Pinterest. So far, everything I’ve found and made off of Pinterest has been a success. These pink lemonade cupcakes from That’s So Michelle were no different.

Pink Lemonade Cupcakes
Slightly adapted from That’s So Michelle, where she adapted them from Sweet Tooth.

Ingredients I Used

For the cake
1 box white cake mix
3/4 cup frozen pink lemonade concentrate (I used Minute Maid)
1/2 cup water
1/3 cup vegetable oil
4 egg whites
3-4 drops of red food coloring (depending on how pink you want it)

For the frosting
3 cups confectioners sugar
1 stick unsalted butter (room temperature)
4-5 tbsp frozen pink lemonade concentrate (I used a little more than the 4 tbsp in the recipe)
1-2 tbsp cream cheese (room temperature)
Pinch of salt

This makes two dozen cupcakes.

DSC 0024 recipe: pink lemonade cupcakes

Pre-heat the oven to 350 degrees. Use a cupcake pan and liners. (I used pastel blue and yellow liners, personally.) Combine all the cake ingredients into a large bowl and mix until smooth. (This works best with an electric mixer, which thanks to my brother and his fiance and last Christmas, I finally have!) Fill the cupcake liners about 2/3 full.

Don’t worry if the batter seems a little thin or runny — I was concerned about it but it didn’t end up being a problem at all. In fact, the cupcakes ended up much more moist than my usual recipes!

The recipe on Michelle’s blog said about 20 minutes in the oven. Mine were done (with the bottoms slightly burnt) at about 15 minutes, but I blame my oven, which is regularly much hotter than it’s set at. So I say between 15-20 minutes, depending on your oven’s heating process, and they’re done. Set aside for 5-10 minutes then remove and place on wire rack to cool before frosting them.

While cooling, combine all the frosting ingredients. Mix on low speed then increase to medium-high and beat until the frosting is the consistency you want. One thing I did differently than the original recipe was add in some cream cheese to cut the sweetness of the frosting. I taste as I mix, and the frozen lemonade and sugar made it really sweet. Almost ‘making a face’ sweet. So adding the cream cheese (not too much) made it both creamier and less sweet.

Also, when I frosted my cupcakes, I decided to try the old Ziploc bag trick by loading all of the frosting into a baggy then cut off the bottom corner. I think I did a pretty good job for never having tried that before, even if I did get frosting all over my hand and up my arm.

DSC 0031 recipe: pink lemonade cupcakes

This dessert absolutely gets an A, especially because the cupcakes were a resounding hit at my roommate’s birthday party in the park!

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