Saturday, May 26, 2012

Pink Lemonade Cupcakes Recipe


Today my daughter and her friend got in the summer mood.  With 90 degree temperatures down here in Texas and only two days of school left, they are definitely ready for "va ca" (translation:  vacation).  They channeled all of their summer energy into creating a summer cupcake flavor for their business, Girlie Girl Cupcakes.


First, they baked a batch of Pink Lemonade Cupcakes using classic pastel colored liners.  We found the Pillsbury box mix in the seasonal aisle at Target tucked among the brightly colored plates, citronella candles, and other adorable summer sundries.    Resisting the urge to buy way more items than we needed, we walked away with just the cupcake mix and a little inspiration.

While the cupcakes were cooling, the Girlie Girls concocted a batch of Pink Lemonade Butter Cream Frosting.  They started with their basic homemade butter cream, but instead of milk they added a few tablespoons of frozen pink lemonade concentrate that they had allowed to thaw.  Although the pink lemonade concentrate did tint the icing a very light pink, they added a few drops of pink food coloring to deepen the color just a bit.


The girls iced the cupcakes using a piping bag and a large star tip to create their signature swirl.  Next they placed a yellow slice of lemon gummy candy on the top of each cupcake.  The sweets were looking adorable, but with the addition of a yellow straw the cuteness was pushed to new levels.



In addition to screaming summer, these Pink Lemonade Cupcakes are also moist and flavorful.  The frosting has a citrus tang that balances the sweetness.  Phoebe and her friend decided that these sweets are 'cray cray good' (translation:  crazy good).  I agree!  Happy Summer!


Pink Lemonade Cupcakes Recipe

1 box Pillsbury Pink Lemonade Premium Cake Mix
3 cups powdered sugar
1/2 cup (1 stick) butter, softened to room temperature
1/8 teaspoon salt
2-3 Tablespoons pink lemonade frozen concentrate, thawed
pink food coloring (optional)
  1. Make cupcakes according to directions on box.  Cool completely.
  2. With an electric mixer, beat butter until fluffy.  Add salt.  Slowly add powdered sugar.  Mix well.  Add thawed pink lemonade concentrate one tablespoon at a time, beating well after each, until frosting is fluffy and a spreadable consistency.  If desired, add a few drops of pink food coloring and mix until frosting is uniformly pink.
  3. Frost cupcakes with an offset spatula or using a piping bag fitted with a large star tip.  
  4. Garnish with a lemon gummy candy and a plastic straw.
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