Categories: baking

Ingredients

• 1 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• Pinch salt
• 1/2 c. granulated sugar
• 1/4 c. vegetable oil
• 2 egg whites
• 1/3 c. thawed frozen Pink Lemonade Concentrate
• 1/4 c. buttermilk
• Pink food coloring
• Lemonade Buttercream:
• 3 c. + 3 Tbsp. confectioner’s sugar
• 1 stick unsalted butter at room temperature
• 1/8 tsp. salt
• 2 Tbsp. pink lemonade concentrate
• Pink food coloring

Directions

1. Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.

3. Add just enough food coloring to turn the batter a light shade of pink.

4. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting

5. Frosting:

6. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.

7. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

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