Nothin' More American...

... than pink lemonade in the summer. Well, actually, I can think of several things that are 'more American', but I think pink lemonade is pretty American. These cupcakes are sweet too, but not as sweet as the french toast cupcakes. No better timing for these than right before the hottest month of the year- August. And no bad mouthing August! It is my birth month, afterall. Oh, and same goes for this picture- taken before my cool new program on my phone.

Recipe: Pink Lemonade Cupcakes

Makes: ~ 8 cupcakes- DOUBLE THIS RECIPE!!

Recipe originated from: Cast Sugar Blog ( http://castsugar.blogspot.com/2007/10/pink-lemonade-cupcakes.html )

Compliments: Well... I think these are pretty good stand alone.

Ingredients:
for the cupcakes:
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- Pinch salt
- 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
for the frosting:
- 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

Directions:
to make the cupcakes:
1. Preheat oven to 350 F. Line muffin pan with liners.
2. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. 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.
4. 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.
to make the frosting:
1. 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.

Now, I'll admit- the icing is kind of a funny flavor on its own. But it's better when it is on the cupcakes! I piped mine on, and then added pink sanding sugar. I think they turned out quite cute! Plus they are very pink. How can you go wrong when pink is involved?

Abby xx