with good friends, family my soldier/hero, and pink lemonade cupcakes 🙂 First off I would like to thank all those who serve or have served in the United States Military. Thank you for all you hard work, countless hours of sacrifice and bravery. Without you this country wouldn’t be where it is today. Thank you again. And to my husband who is a SGT in the Army and has served his country for 13 years and counting, thank you for all you do for your family. I love you.
Now on to the cupcakes. What says summer more than Pink Lemonade and of course grilling meat. Today we are having a few friends over to eat and hang out. I am making Carne Asada and Pollo Asada. I will post those recipes soon. Hopefully they turn out great. I kind of “winged it” when it came to the marinade. I will keep you posted. Fingers crossed that it tastes similar to the Carne that I enjoy when I go home during summer vacations. I wanted a nice sweet cupcake and I wanted to make something different. So I surfed the Pinterest site and found a recipe that seemed to scream Summer BBQ. I couldn’t stop tasting the batter. I think that these will be a hit.
I juts love my DIY cake stand made from a dollar tree glass plate and sundae cup. Spray painted with white spray paint from WalMart that was .97 cents and some gorilla glue to hold it in place. Oh yeah and a super cute fabric bow from by stash. Not glued on so that I can change it to coordinate with decor. 🙂
Pink Lemonade Cupcakes with Pink Lemonade buttercream
For the cupcakes:(adapted from Confections of a foodie Bride)
3/4 cup pink lemonade concentrate, thawed
3/8 cup water * I measured my pink lemonade in 1 cup measuring cup and added water a little more than the cup line. Should be about 9oz of liquid*(or if you want them really tart just measure 9oz of pink lemonade concentrate
White cake mix (homemade or box)…I used box I had one on hand
3 egg whites
2 Tbsp vegetable oil
*To make the cupcakes:
In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes). Fill cupcake liners 2/3 to 3/4 full. Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes in pan. Remove the cupcakes and cool completely on a baking rack.
Once the cupcakes have cooled, make the icing and ice the cupcakes
*For Frosting: (Heavily Modified from Confessions of a foodie Bride)
3 cups powdered sugar
1 stick unsalted butter, room temp
1/8 tsp salt
3-4 TBS pink lemonade concentrate
1/4 tsp vanilla extract
pink or red food coloring
Directions for frosting:
Combine all ingredients into bowl of a stand mixer fitted with the paddle attachment. Mix all ingredients til combined then beat on high til frosting is light and fluffy and uniformly pink. Fill piping bag fitted with a 1M tip. Pipe frosting on cupcakes sprinkle with colored sugar. I used yellow sugar and red, pink and white heart candies that I had from valentines day but anything cute will work.