Let Them (and by ‘Them’ I mean ‘Me) Eat Cake!!

Fabulous & fleurty cupcakes!

When it comes to cakes and cupcakes, I’m usually not one to try new recipes.  The potential for disaster is too great and I just don’t think I could handle the disappointment of my cake not turning out.  I am definitely not a baker – recipes are far too precise – but the promise of enjoying the final product is usually what gets me through the actual prep.

With Easter and my birthday falling on the same day this year, I decided to take dessert prep into my own hands and try out a gorgeous new recipe I found online.  PINK LEMONADE CUPCAKES sounded like the perfect springtime dessert so I gave them a go…

I should mention here that I got the initial idea for these cupcakes from @bitchinkitchen but found a fabulous recipe (accompanied by the most luscious pictures) on Sweet Tooth.  Bookmark this site because you will find yourself using it as your go-to dessert reference! 

PINK LEMONADE CUPCAKES (recipe courtesy of EricaSweetTooth)

For Pink Lemonade 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

– Preheat oven to 350 degrees and line 24 muffins tins with liners
– 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.
– Divide the batter evenly, filling the liners about 2/3 full
– Bake cupcakes for about 25 minutes, or until cake tester comes out clean
– Allow cupcakes to cool before frosting

For Pink Lemonade Buttercream:

3 cups confectioners sugar
1 stick unsalted butter (room temperature)
2 tbsp frozen pink lemonade concentrate
Pinch of salt
Food coloring

– Combine all ingredients in an electric mixer fit with a paddle attachment and mix on low until combined
– Increase speed to medium-high and beat until frosting is light and to your desired consistency
– Color as you desire

I did make a few amendments to the recipe…  My local grocery store was out of pink lemonade (bummer!) so I used regular lemonade concentrate for both the cake and the frosting.  Also, Erica does a wonderful job of creating a two-tone frosting effect on her cupcakes (on her site there’s even a link to a video tutorial), but with two kids running around the house and a husband out golfing I chose to go the single color route. 

I’m thinking I might try making these again with a variation on the theme using limeade.  Any excuse to make more cake, right?  Pretty sure my girls will also be more than happy to be taste testers!


About Fleurt Butter

Butter's been given a bad rap over the years and I'm on a mission to make butter sexy again; to take delicious, flavorful, colorful, sensuous butter. I am not a chef; I blush when I refer to myself as a 'cook' because that seems too generous. Sometimes I turn out dishes that I am incredibly proud of, often times I'm just pleased to get something on the table without burning the house down. The idea behind Fleurt is that using it in meal preparation enables me to put fabulous food on the table in front of my family and friends with a minimum risk of botching the job! I should warn you that I can not be held responsible for all grammatical errors and general rambling...I might be undergoing 'therapy' as I write (see my 1st post). I'm writing these posts and cringing as I do so. I've yet to be convinced that people actually want to read what I write, but I am hopeful that the recipes I post are used and enjoyed. I certainly have fun testing them and finding ways to bring Fleurt into my daily life!
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One Response to Let Them (and by ‘Them’ I mean ‘Me) Eat Cake!!

  1. Emily says:

    What about Strawberry cupcakes with the limeade icing??

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