This Week’s Cravings is upon us again, and this week we have Easter Sweets and Treats – and I just cannot think of anything that fits nicer than a pretty pastel cupcake. I wanted a lemon cupcake at first, and then the more I thought about it, the more I decided I’d like to go with a pink lemonade cupcake because of the sweetness factor.
- 21/2 c. all-purpose flour
- 1/4 tsp. salt
- 11/4 c. granulated sugar
- 11/2 tsp. baking powder
- 1/4 c. vegetable oil
- 2 eggs
- 3/4 cup pink lemonade concentrate, thawed (found with freezer juices)
- 1/2 tsp. vanilla
- 1/2 cup buttermilk
- 1-2 drops of Red food coloring
- 1 c. butter, room temperature
- 4 c. icing sugar
- 6 Tbs.pink lemonade concentrate, thawed (plus more if needed)
- Red food colouring
Preheat your oven to 350° F.
In a medium bowl, mix together the flour, baking powder and salt until blended.
In a large bowl or the bowl of your stand mixer, add the sugar, oil, eggs, pink lemonade concentrate and the vanilla and mix well.
Pour the flour mixture about ? at a time, as you mix in between.
Mix in the buttermilk, but do not over mix.
Add a drop or two of your food coloring until you get the color you are looking for. I wanted a really soft pink, so I only added 2 drops.
Spoon the batter into paper baking cups in a cupcake pan about 3/4 full.
Bake for 10-15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Allow the cupcakes to cool completely before frosting with Pink Lemonade Buttercream Frosting.
Put the butter in a bowl and beat for about 2-3 minutes until its fluffy and a pale yellow color.
Add the icing sugar and the pink lemonade concentrate. Mix well. If it’s too thick, add a Tbs at a time of Pink Lemonade Concentrate until you get the desired spreading consistency.
Add your food coloring – however much you need for your desired results.
Spread the icing on the cupcakes when they are cool, or use a pastry bag and pipe the icing on.
Enjoy! They are amazing!