Pink Lemonade Cupcakes |
These sweet summer creations are almost too cute to eat! But that won't stop us from gobbling up these yummy treats! Perfect for a pool party or summer birthday.
Ingredients
Cake:
- 1 box white cake mix
- 3/4 cup frozen pink lemonade concentrate
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 egg whites
Icing:
- 3 cups confectioners sugar
- 1 stick unsalted butter (room temperature)
- 2 tbsp frozen pink lemonade concentrate
- Pinch of salt
- 2 colors of food coloring
Directions
Cake:
1. Preheat oven to 350 degrees and line 24 muffins tins with liners
2. Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
3. Divide the batter evenly, filling the liners about 2/3 full
4. Bake cupcakes for about 25 minutes, or until cake tester comes out clean
5. Allow cupcakes to cool before frosting
Icing:
1. Combine all icing ingredients in an electric mixer fit with a paddle attachment and mix on low until combined
2. Increase speed to medium-high and beat until frosting is light and to your desired consistency
3. Separate frosting in 2 bowls and color as you desire
4. Follow Grin and Bake It's tutorial on the technique for piping two-tone frosting
Note: You may need to double the buttercream recipe if you plan on piping tall frosting swirls on 24 cupcakes (like the picture -- that's a lot of frosting per cupcake!)
Recipe and photo courtesy of EricaSweetTooth.com
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Laurie Knechtel | June 9, 2011 at 1:27 pm - §
Love this blog, but CAKE MIX? Really? Would love to see this recipe adapted to include ingredients for a scratch cake recipe. I just cringe when I see pre-packaged ingredients (with their own mile-long, hard-to-pronounce list of ingredients) in a recipe - especially for children.
Connie Korchak | June 10, 2011 at 1:13 pm - §
I love the idea of the cupcakes, but have to say agree with Laurie's comments as I do not buy cake mixes for me or my child.
Alison Coyle | June 10, 2011 at 9:17 pm - §
I see what these nice ladies are saying. However, if you have a basic white "scratch" cake recipe, it'd be easy enough to adapt that with some of these ingredients. Good luck!
Cheryl | June 13, 2011 at 10:51 am - §
I think that the people who compile these recipes for us are trying to keep a variety of people happy that suffer from allergies or those watching calories, sugar, fats, etc. or simply need something quick to make. This particular recipe appears to help out those that don't have time to make something from scratch and this gives them a twist on the package instructions. Also, something from a package is not a big deal if you use it only occasionally. No one says you have to live off of it. Like Alison says, use your own scratch white cake recipe and adapt it. Loosen up people! I think Canadian Parent is doing a great job of providing variety for all tastes. Thanks!
Katrina | June 29, 2011 at 10:25 am - §
Just baked these cupcakes and my 3 kids love them! We added a bit of extra lemonade concentrate to amp up the flavour and used a little red food colouring to get the batter nice and pink. We decorated with 2 tone icing and topped with a small slice of a lemon jellly - they looked so sweet. I plan on baking a mini version for a baby shower next month