Friday night I had an impromtu girls night in. I made strawberry cupcakes with vanilla buttercream frosting.
I need to find a basic recipe that yields only a dozen cupcakes or learn how to divide the recipe to yield less than thirty cupcakes. I've been eating cupcakes for breakfast, lunch, and dinner for three days straight!
No complaints from me but I'm sure my middle is expanding slowly. At the teeny party we each chose our favorite Sex and the City to watch while we stuffed our faces with pizza and cupcakes.
One of the girls asked if I would make cupcakes for her to sell so she could raise money for her Komen 3-Day Walk. Sure, it'll keep me busy on Monday afternoon. Nah, I was happy to, seriously.
I thought it out and thought how cute would it be to make some lemon cupcakes to sell a la lemonade style?
After scouring the internet, I found a pink lemonade cupcake recipe (below, warning it only yields 10, so double it) and the best tasting buttercream frosting to date. Yeah I need to hit the gym, the bowl is licked clean.
It was a very busy afternoon and the return of cupcake baking by moi.
PINK LEMONADE CUPCAKES
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 cup sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup pink lemonade concentrate
1/4 cup milk
Pre-heat oven to 350 degrees. Line your cupcake tin. In a bowl combine the first 4 ingredients. In a mixer combine and mix the sugar, vegetable oil, egg whites, and lemonade concentrate. Alternately add the flour and milk to the mixture. Add a teeny bit of red coloring to make pink. Divide into cupcake tin and bake for 20-25 minutes.
Let cool completely.
BEST BUTTERCREAM FROSTING
3 cups of cenfectioners sugar
1 cup butter
pinch of salt
1 tsp vanilla
Mix all the ingredients. Frost or pipe onto cooled cupcakes.
For this I added grated lemon zest on top of each cake.
Who says I'm not working?