Thursday, July 5, 2012

Pink Lemonade Cupcakes

 Please tell me other people have kitchen failures!

Sometimes I think it's just me. And most of the time, I have all of them in one week! What is that?

So, I'm about to be a proponent of something embarrassing and NOT recommended...

As a food blogger, I spend a good deal of time altering recipes to my liking or just making my own up as I go. Most of the time it's fun and sometimes, it's a real pain.

My dear Mom suggested I make the pink lemonade cupcakes for the auction a few weeks ago because they're something a little different and kinda cute. But all of the recipes I looked at turned up with cake mixes, which I really, really loathe. No offense to those who use them, but I need to know what's going on in there and I don't like the uncertainty of a box mix and it's processed bits. So, I did some reverse guessing and attempted to make my own box mix to make sure proportions were correct with the concentrate lemonade. (It made sense in my head at the time.) In the midst of this adventure, I also decided to teach my friend's boyfriend a few baroque dance steps to go with his extremely inspirational Jane Austen "Mr. Darcy" voice. Needless to say, the cake didn't turn out quite how I wanted. I think it was missing some flour. Whoops!

Then I realized something.

I'm already using concentrate lemonade.

It only fits to use a box mix.

Anna, stop trying. You're insane. Give into the processed foods on this one. It just happens sometimes.

So, here you go. A delicious processed cupcake that is too easy to put together and great for summer picnics. Give in this time. But just this once! Even your dog will want to eat it (like Juliet up there!!)

It's funny that I am posting this while I am on the Maker's Diet.

Oh life.

House warming and roommate birthday on Saturday! Excited to share new things with you from that!!

Pink Lemonade Cupcakes
makes 24

1 box white cake mix
3/4 c pink lemonade concentrate
1/2 c milk
1/3 c butter, melted
4 egg whites

-  Preheat oven to 350. MIX TOGETHER until well incorporated. Hard, right? Line 24 cupcake tins and fill 2/3 of the way full. Bake for 20-ish minutes or until a toothpick comes out clean.

Pink Lemonade Frosting

2 sticks of butter, room temperature
6 cups powdered sugar
6 tbs concentrate lemonade

- Beat butter until soft, add in lemonade and whip in sugar until incorporated. Add in food color of your choice. Frost when cupcakes are cool!