Pink Lemonade Cupcakes
Mar 4, 2022 23:44:03 GMT -5
Post by leilani on Mar 4, 2022 23:44:03 GMT -5
Pink Lemonade Cupcakes
Makes 12 cupcakes
2h prep time
22m cook time
FOR THE CAKE:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch salt
2 eggs, at room temp
3/4 cup granulated sugar
1/4 cup butter, cubed
1/2 cup whole milk
2 teaspoons vanilla extract
1 teaspoon vegetable oil
1/2 cup frozen pink lemonade concentrate, thawed
Pink or red food coloring
FOR THE FROSTING:
1 (16 oz) container cream cheese frosting
3 tablespoons frozen pink lemonade concentrate, thawed
1-3 tablespoon confectioners sugar
Pink or red food coloring
Pink candy sprinkles or jelly beans for garnish if desired
PREPARATION
Preheat oven to 350˚F. Line cupcake pan for 12 cupcakes.
In a large bowl whisk together flour, baking powder, and salt. In another bowl beat eggs for 2-3 minutes and then slowly add in sugar. Beat for another 2 minutes. Add flour to egg mixture 1/3 at a time.
In a microwave-safe bowl combine milk and butter. Microwave for 30-60 seconds or until butter is melted. Add a few tablespoons of the egg-flour mixture to the hot milk to temper and then combine. Pour this into the rest of the egg-flour mixture and mix into dry ingredients, Stir in vanilla, vegetable oil, lemonade mix, and food coloring.
Pour into cupcake pan and bake for 20-22 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool completely before removing from pan. Place in refrigerator at least 1 hour before icing.
When ready to frost combine all frosting ingredients in a large bowl, using only 1 tablespoon of powdered sugar to start. Add more if frosting seems too thin. Place frosting in refrigerator for 30 minutes and then frost cupcakes using icing bag and tips or use the back of a spoon for a simpler look. Garnish with pink candy sprinkles or jelly beans if desired.
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Makes 12 cupcakes
2h prep time
22m cook time
FOR THE CAKE:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch salt
2 eggs, at room temp
3/4 cup granulated sugar
1/4 cup butter, cubed
1/2 cup whole milk
2 teaspoons vanilla extract
1 teaspoon vegetable oil
1/2 cup frozen pink lemonade concentrate, thawed
Pink or red food coloring
FOR THE FROSTING:
1 (16 oz) container cream cheese frosting
3 tablespoons frozen pink lemonade concentrate, thawed
1-3 tablespoon confectioners sugar
Pink or red food coloring
Pink candy sprinkles or jelly beans for garnish if desired
PREPARATION
Preheat oven to 350˚F. Line cupcake pan for 12 cupcakes.
In a large bowl whisk together flour, baking powder, and salt. In another bowl beat eggs for 2-3 minutes and then slowly add in sugar. Beat for another 2 minutes. Add flour to egg mixture 1/3 at a time.
In a microwave-safe bowl combine milk and butter. Microwave for 30-60 seconds or until butter is melted. Add a few tablespoons of the egg-flour mixture to the hot milk to temper and then combine. Pour this into the rest of the egg-flour mixture and mix into dry ingredients, Stir in vanilla, vegetable oil, lemonade mix, and food coloring.
Pour into cupcake pan and bake for 20-22 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool completely before removing from pan. Place in refrigerator at least 1 hour before icing.
When ready to frost combine all frosting ingredients in a large bowl, using only 1 tablespoon of powdered sugar to start. Add more if frosting seems too thin. Place frosting in refrigerator for 30 minutes and then frost cupcakes using icing bag and tips or use the back of a spoon for a simpler look. Garnish with pink candy sprinkles or jelly beans if desired.
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