To make up for the fact that I haven't written anything in here since January, have some Pink Lemonade Cupcakes to celebrate my return. (I kid, I kid.) Light and fluffy on the wallet, as well as the waistline, these delicious little cakes will bring sugary delight to your late night cramming sessions. One awesome trait of cupcakes is that they require much less time for baking than their full sized counterparts. It's very easy to while away an afternoon just decorating them, although this is by no means necessary. Cupcakes are always a welcome addition to any party or entertaining occasion.
Two unique ingredients in this recipe are buttermilk and pink lemonade concentrate. Concentrate is pretty cheap and plentiful, and often on sale. You will need one can for this recipe. Unless you particularly love buttermilk, a whole carton is not needed for this recipe. Just pour the equivalent of the required quantity of buttermilk in regular milk, and add a splash of vinegar. Let sit for five minutes, and you will have the perfect amount. Consumption out of baking is not recommended.
If you are feeling adventurous, feel free to replace pink lemonade with limeade or plain lemonade.
Cupcakes:
250 mL ( one cup) all-purpose flour
2.5 mL (1/2 teaspoon) baking powder
1.23 ml (1/4 teaspoon). baking soda
dash of salt
120 mL (1/2 cup) white sugar
60 mL (1/4 cup) vegetable oil
1 egg
100 mL (1/3 cup)thawed frozen pink lemonade concentrate
60 mL (1/4 cup) buttermilk
red food colouring
Preheat oven to 350 Celsius, and line your muffin pan with liners. You will need twelve.
Mix together flour, baking powder, baking soda, and salt, and set aside.
In a bigger bowl, mix together the sugar, oil, egg, and concentrate.
Alternate additions of buttermilk and the dry mixture, until all is combined thoroughly.
Add in enough food colouring until the mixture reaches your desired shade of pink. The colour will fade in the oven, so be generous.
Drop batter into muffin liners, and bake for twenty to twenty five minutes. Let cool in pan for ten minutes. Remove, and cool on a rack.
Frost with frosting when completely cooled.
Frosting:
741mL( 3 cups and 3 tablespoons) icing sugar
120 mL(1/2 cup) butter
30 mL (2 tablespoons) pink lemonade concentrate
dash of salt
milk as needed
red food colouring as needed
Mix together icing sugar, butter, salt and concentrate. Carefully add the milk, a few drops at a time. The frosting should have the consistency of fluffy mashed potatoes. Add food colouring until desired colour is reached. Frost cupcakes.
I'm sorry about the lack of pictures; I'm in the midst of moving. I just left the Island, am spending a few weeks in Vancouver, and then moving on to the Okanagan. Pictures will definitely be sporatic.
