Pink Lemonade Cupcakes

I tried a bunch of new recipes this week because I helped make some food for a baby shower. I was very fortunate to have almost everything turn out fabulous. You never know quite what you'll get when you're trying new stuff. These cupcakes weren't totally new though. I took my white cupcake recipe and doubled it, adding a little pink lemonade mix, and a tiny bit of food coloring. Then I found a recipe for pink lemonade frosting. I was very happy with the results! One tip for the frosting: make sure you stir the frozen concentrated pink lemonade before measuring it out because it separates in the can.

Pink Lemonade Cupcakes
3 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 TBSPs sweetened powdered pink lemonade mix (like Country Time)
2 large eggs, room temperature
4 large egg whites, room temperature
1 cup whole milk, room temperature
2 tsps vanilla extract
Pink food coloring (optional)

1. Preheat oven to 350°. Line muffin tins with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and lemonade and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5. Divide batter evenly among prepared muffin cups (I use a muffin scoop that holds about 1/4 a cup). Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 24-28 cupcakes

Pink Lemonade Frosting
adapted from realmomkitchen.com
1 cup butter, softened
1 cup shortening
Zest from 1 lemon
1/2 cup frozen pink lemonade concentrate, thawed
2 TBSPs milk
1 tsp vanilla
2 pound package or 7 1/2 cups confectioners sugar
Pink food coloring (optional)

Cream butter, shortening, and lemon zest together. Add lemonade concentrate, milk and vanilla. Beat until smooth. Gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring. Pipe frosting onto cooled cupcakes.

I'll be posting a few more recipes soon.....