Pink Lemonade Cupcakes

So, awhile ago I was talking with my BFF and she mentioned that she kinda missed the pink on my blog background (this was right after EC helped me give my blog a face lift). So I thought to myself, I should make her something pink, in remembrance of the background.So then we were talking earlier this week and I told her I would make cupcakes in her honor. She then told me that I should send them to her, so a conversation ensued about if mailing cupcakes would actually be possible or if they would just show up all smooshy and man handled. Well, I mailed them this morning, so I guess we will see in 2-3 business days how mailing cupcakes actually turns out.

These little gems are different. I wouldn't exactly call them sweet, but I wouldn't exactly call them not sweet either. They are pink lemonade cupcakes, so they have the tangy, lemonade taste, but not too tangy. I can't really describe them, so in order for you to get the full effect, you either need to make them or guilt me into making/mailing them for/to you. They are pretty good tasting, but as EC says, they aren't something you can sit down and eat 4 of at once (although I NEVER eat 4 cupcakes at once, NEVER). They didn't raise very high in the oven, which is possibly why you are supposed to fill the cupcake liners so full. I think they would be cute as mini cupcakes and was going to make some out of the leftover batter, but there was only enough for 12 regular sized cupcakes.

Pink Lemonade Cupcakes

From Cast Sugar

Ingredients:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring

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

Lemonade Buttercream:

3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Red food coloring

Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.