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!
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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