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
– 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!