Most of my baking craziness comes out in December when I make hundreds upon hundreds of cookies that my family could never possibly eat all of.
In the fall I go crazy with the bread baking.
The summer doesn’t usually lend to a lot of baking. The heat of the stove on top of the heat of weather just doesn’t lend to enthusiasm toward baking.
Some days you just need to.
I wanted to make cupcakes. Something beyond boring simple cake.
Out of that craving came these. Delicious. Moist. Flavorful. Yum.
Pink Lemonade Cupcakes with Fresh Strawberry Buttercream Frosting.
Make them.
You won’t regret it.
Recipe: Pink Lemonade Cupcakes
Ingredients
- 2 3/4 c. Flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 c shortening
- 1 1/2 c granulated sugar
- 5 egg whites
- 2 1/2 tsp vanilla
- 3/4 c milk
- 1/2 c pink lemonade concentrate
Instructions
- Preheat oven to 350
- Mix flour, salt, & baking powder (I always sift mine together into a separate bowl).
- In stand mixer beat shortening until it starts to fluff then very gradually add sugar, mixing well between additions.
- Beat for 2 minutes on medium speed.
- Add egg whites 1 at a time.
- Beat in vanilla.
- On low speed add in dry ingredients, lemonade and milk in alternating additions (about 1/3 or 1/4 at a time). Mix until just blended.
- Divide batter among baking cups, filling about 2/3 full.
- Bake for 18-20 minutes.
- Remove and cool on cooling racks.
- Makes 24 cupcakes
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Recipe: Fresh Strawberry Buttercream Frosting
Ingredients
- 1 c. Cut Strawberries
- 3 Tbs Granulated Sugar
- 1 1/2 Sticks Butter (room temp)
- 1/2 c. Heavy Cream
- 2 c. Powdered Sugar
Instructions
- Prepare strawberry coulis: Strawberries & granulated sugar in saucepan and cook until juices begin to release. Cool then blend in food processor or blender.
- In mixer, whip butter until it starts to fluff, add coulis and then heavy cream.
- Add in sugar until frosting reaches desired consistency.
Quick notes
I didn’t have heavy cream, so I used 1/4 c. milk. Frosting is still delicious & fluffy, but it would definitely improve with heavy whipping cream.
Thank you! I cannot wait to try these.