Saturday, September 4, 2010

Pink Lemonade Cupcakes with Pink Lemonade Buttercream

Nothing says summer to me more than lemonade, especially pink lemonade.  I have always loved the tartness of lemons and lemonade is the perfect combination of tartness and sweetness in a glass.  What a great flavor to put in a cupcake.  These turned out to have just the right tart / sweet combo I love.

Pink Lemonade Cupcakes
from Confections of a Foodie Bride

1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix (yes, the boxed stuff)
3 egg whites
2 Tbsp vegetable oil

* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

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).

Spoon the batter into a lined muffin pan (fill the cups between 2/3 and 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 cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

Pink Lemonade Buttercream

3 cups + 3 Tbsp confectioners sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)

Add the butter, confectioners sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with your favorite tip and ice the cupcakes.

Optional – Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes.

Source: Adapted from Wilton

Sunday, August 29, 2010

Zucchini Spice Cupcakes with Caramel Frosting

As summer comes to a close in Utah, backyard gardens are full of summers bounty.  It seems like every home gardener plants at least one zucchini plant.  And as we all know, one plant yields plenty of zucchinis.  It seems every where you turn family, friends and neighbors are begging you to take some zucchini off their hands.  I've never been a fan of zucchini until I found this wonderful recipe for Zucchini Spice Cupcakes with Caramel Frosting.  The contrast of the spice in the cake and sweetness of the caramel frosting is a perfect combination.

Zucchini Spice Cupcakes with Carmel Frosting
from Taste of Home Magazine

Preheat Oven to 350 degrees F
Makes 18 to 24 cupcakes
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar


In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. (You may need to add more confectioners' sugar to reach desired consistency.)  Frost cupcakes. Yield: 1-1/2 to 2 dozen.
Enjoy summer's bounty and make these cupcakes!