Saturday, August 6, 2016

Pink Lemonade Cupcakes

Originally published on my personal blog, June 2011:

Last night was the kids' last night of church classes for the school year. They take a summer break, then pick it back up in the fall. To celebrate, they each had a little class party.  The boys were having a class barbecue, but the girls were having an in-class party.  After making ice cream cone cupcakes for Ben last week, I had promised to make her something fun too.

The answer? Pink Lemonade Cupcakes!



These are lovely, yummy cupcakes, with just a hint of pink lemonade flavor, topped with vanilla icing (in pink, of course), and star-shaped sprinkles because her class is Stars.

There are two options for making these. 1.) You can make a lovely white cake mix of your very own. Or 2.) You can use a boxed white cake mix, especially when your intended audience is 8 and 9 year old girls who have palates that don't know the difference between painstakingly handcrafted cupcakes and using a mix, especially when you have to have 24 cupcakes at church in less than two hours.

Pink Lemonade Cupcakes, from Scratch:
1 Cup Butter, softened
3 Cups Flour
1 3/4 Cups Sugar
4 Eggs
2 Tsp Baking Powder
3/4 Cup Milk

Pink Lemonade Cupcakes, with a Mix:
1 Box White Cake Mix
3 Eggs
1 1/3 Cups Water
2 Tbsp Oil
***Check your box to be sure on this, this was the kind I had in my cupboard***

Either way, combine all ingredients along with 1/2 cup powdered pink lemonade mix (this must be the sweetened kind). Beat with mixer until smooth.

Using an ice cream scoop, place one scoop of batter into a muffin cup. If you haven't used ice cream scoops for batter, it is the best thing ever.

Bake per package directions if using a boxed base, or bake at 350 for about 15 minutes if using the from-scratch version.

If you want the batter pinker, you could throw in a drop of red food coloring or two. Mine seemed pink enough as is.

Ice with pretty swirly icing, top with sprinkles and serve!

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