Lemonade…a traditional, refreshing summer treat, right? Well here’s a new take on this traditional flavor? Can you actually pass up a lemonade stand run by young entrepreneurs? I can’t, I would have way too much guiIt. I think instead of lemonade, I’ll have my son start selling these cupcakes.
The difference between fantastic lemonade and good lemonade has everything to do with finding the perfect sweet to tart ratio. I found this recipe for pink lemonade cupcakes at a fabulous cupcake blog, Daisy Cakes and it screamed summer to me . If you’re looking for creative flavored cupcakes, you have to check out her posts – great original ideas!
I sampled the icing and cake batter separately and wasn’t sure if these would earn “good” or “fantastic” status when put together. I used the same buttercream recipe on these as I did for the Orange Creamsicle ones. Not all buttercream recipes are created equal. This one actually tastes good, pipes well, and is really versatile. The meringue powder can be found at Michael’s, Joann’s or a cake decorating store. It adds a little bit of shine to the icing. Pink Lemonade Cake + Lemon Icing… End result – fantastic and had crowd appeal. The fact that they’re pink earned extra points on my score card!
preheat oven to 350 degrees, line muffin pan with liners
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen Pink Lemonade Concentrate
1/4 cup buttermilk
2 or more drops red food coloring
2. 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.
3. Scoop batter into prepared pan. 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.
1 C solid white shortening
You can use butter instead, but it won’t be as stable, but its yummy
1 tsp vanilla extract
1/2 tsp. lemon extract
1 TBSP water
1 lb pure cane confectioner’s sugar
1 TBSP meringue powder (I like the Wilton brand)
A pinch of Salt
Cream the shortening, flavoring, and water. Add the sugar and salt on medium speed until it is well incorporated. Don’t over mix this or you will get air bubbles in it when you are spreading. This is for thick consistency. For medium consistency, add one teaspoon water to each cup of prepared icing. For thin consistency, add two teaspoons of water for each cup of prepared icing. Never color your icing with liquid food colorings, they will ruin it. Always use gel food coloring or powder food coloring. If you want pure white icing, be sure to only use clear extracts.
This drink has been around so long, it’s a “classic”. I’ve never had enough of these at one time to make me uninhibited enough to even come close to skipping or getting naked, as the name implies. However, if you’re not careful, these could make you feel good very quickly, which could result in you feeling really bad a short time later. This is the kind of drink that is so refreshing, it’s easy to have multiple refills. If you haven’t tried this, the combination of lemonade and beer may sound a bit strange, but trust me this is an amazing combo and a perfect poolside cocktail.
2/3 c. cold beer
2/3 c. frozen pink lemonade concentrate
1/4 c. vodka
straws or stirrers
Fill blender halfway with ice. Pour in beer, lemonade, and vodka. Blend and serve!