Friday, August 7, 2009

Pink Lemonade Cupcakes

When I was a kid, I remember attending a beach party at school where all the students dressed up in shorts, sandals and sunglasses, laid on beach towels in the gym, and ate popsicles while listening to the Beach Boys. Of course we were only pretending that it was summer, as the party took place in the dead of winter, with several feet of hard-packed snow on the other side of the wall, and the radiators seemingly hissing along to "California Girls" as they kept the room a toasty 25 degrees.

I'm sad to report that this is what our Toronto summer has felt like this year - imaginary. With temperatures ranging from 20 - 26 degrees, it's hardly been a scorcher, which is why I decided to use some creativity to recall the Augusts of my youth.

These pink lemonade cupcakes certainly do the trick. I adapted a pink lemonade cupcake recipe that I found on the Internet via Cast Sugar. The cake is moist with a slight tang, and the frosting is not overly sweet due to the addition of several tablespoons of pink lemonade concentrate to the mixture. The pink colour is fun, and adding lemon candies (tart or sweet - your choice) and other embellishments will perk your mood right up - at any time of year.


The ingredients:
The batter, before the pink food colouring is added:
The batter after the food coloring is mixed in:
Baked and cooling and delightfully pink:
Smells (and tastes) like summer!:

Pink Lemonade Cupcakes

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen Pink Lemonade Concentrate
1/4 cup buttermilk
Pink food coloring (can use gel, or use red liquid food coloring, but only a few drops)

1. Preheat oven to 350 F. Line muffin pan with liners (makes 12 cupcakes).
2. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate.
4. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
5. Add just enough food coloring to turn the batter a light shade of pink.
6. Scoop batter into liners (fill about three-fourths full).
7. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
8. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Lemonade Buttercream Frosting:
2 & 3/4 cups icing sugar
1/2 cup unsalted butter, at room temperature
1/8 tsp. salt
3 - 5 tbsps. pink lemonade concentrate
Pink food coloring

1. Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
2. Turn the speed to med-high until the buttercream is fluffy and uniformly pink.
3. Pipe or spread onto cooled cupcakes.
4. Use lemon candies or other edible decorations to embellish the frosted cupcakes.


Lord of the Wings said...

OOooh, I can just see myself sitting on the beach, eating a refreshing looking lemonade cupcake!

Love the story - did you guys actually do that? Beach boys?

I have to say although I wish there was a lot less rain, I don't mind the low temperatures for summer . . . but it doesn't feel like summer has hit.

Lord of the Wings said...

Hey - love the new photo!

How To Eat A Cupcake said...

Mmm those are VERY pink! :D I bet they were very delicious as well!