I found this recipe at Daisycake's blog, and just had to try them. I baked up the cupcakes Thursday night, which I am very glad I did (more on that in another post).
Such a pretty pale pink cake, only a pretty-princess-pink lemonade buttercream would do for frosting them. They taste wonderful too: the cake is moist, with a lovely bright lemonade flavor. The buttercream has only a hint of the flavoring, so it doesn't overpower. Although the buttercream is SWEET, so try not to over-do it, like I did.
Pink Lemonade Cupcakes
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
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).
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.