Pink Lemonade Cup Cakes-UPDATE

Update 4/15/16: It has come to my attention the Pillsbury Pink Lemonade cupcake/cookie/frosting mix is sold as a seasonal item (May-Aug) and may not be sold at your local grocery store. The only other place I have found this mix is on Amazon and Soap.com in packs of two. After last year (2015) my local Safeway stop carrying the mix all together due to low demand. In this post I have included a recipe to make the mix from scratch at the bottom of the post. 

Originally posted 6/11/12:

Recently there has been a popular trend of making Pink Lemonade cupcakes among the Pinterest crowed. I found the cake mix by Pillsbury at my local Safeway store, and frosting to go with it. For those who are more adventures or cannot get the mix, here is the recipe from scratch (will try later). For my 25th birthday I decided I wanted to try these cupcakes to see if they are any good. The theme for them, to look like lemonade in cups.

Ingredients:

Pillsbury Moist Supreme Pink Lemonade Cake Mix
Pillsbury Creamy Supreme Pink Lemonade Frosting
1 1/4 cups of water
1/3 cups canola oil (cooking oil in general)
4 Egg whites (buy egg whites already done)
Lemon Drops
Pink sugar
24 Flexible straws
24 Pink cupcake wrappers

There are two versions to making the cake part of the cupcakes. The version I decided to make was the Whole Egg Recipe. Don’t worry there is one for  Egg Whites only.

The cup cakes turned out alright. I could have done better, but overall I believe they are average looking. Taste good thou!

Updated Recipe 4/15/16: Recipe comes from Sweet Cheeks In The Kitchen

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

 

Preheat oven to 350 F. Line muffin pan with liners.
In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

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.

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. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream:

3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

 

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.

Also you can try the cookie mix! I did.

Ingredients needed: 1 box of Pillsbury Pink Lemonade Cookie Mix, 1 stick of butter, and 1 egg. Combine them together and bake at 375 degrees for 8-10 minutes. Spread Lemonade frosting on the tops of the cookies when cooled.

Advertisements