Pink Lemonade Cupcakes
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| As always, a fantastic picture thanks to the fantastic Chelsea. Recipe adapted from 'Fake Ginger' ◦1 package (18 ounces) white cake mix ◦3 egg whites ◦1 cup of water ◦1/3 cup, plus 1/4 cup of frozen pink lemonade concentrate, thawed ◦2 tablespoons vegetable oil ◦pink food coloring ◦4 cups sifted powdered sugar ◦1/3 cup butter, softened ◦lemon candies, for decoration 1.Preheat oven to 350. Yields 24 cupcakes, so get your pans ready! 2.Beat cake mix, egg whites, water, 1/3 cup concentrate, oil, and a few drops of food coloring (I used Americolor Gel in electric pink.) in large bowl with electric mixer at medium speed for 2 minutes. Spoon batter evenly into tins. 3.Bake for 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire rack before frosting. 4.To make frosting, beat sugar, butter, and remaining 1/4 cup concentrate* in medium bowl with mixer at medium speed. Beat in a few drops food coloring(Same color as the cupcakes but I added a few more drops to give a little more dimension to the cupcakes). Frost cupcakes (I used an open star, and it was cute, however I wish I had a larger open star) and decorate with lemon candy. |
*I had actually read the recipe wrong and put all of the concentrate listed in the recipe into my cupcakes. However, I still had a ton of concentrate left over so it still worked. My icing was actually more made up than the one that I found. So mine were probably a little more tart than they should have been, but they were still super tasty! And I have witnesses. People actually did like them. Promise. And the cupcakes still worked with the 1/4 cup of extra liquid.
So, if you are fan of pink lemonade and of tart things, I highly recommend these cupcakes.
Also in other news, I have 3 wedding cakes that I have already been commissioned to do this summer, so I will be sure to post those as they happen! I'm so excited to try some new techniques (marshmallow fondant) and be a part of some more memories!
