Ryn's Recipes: Pink Lemonade and Lemon Cream Cupcakes


Pink Lemonade cupcakes
  • 1 box Organic white cake mix 
  • 1 cup frozen pink lemonade mix thawed (undiluted)
  • 1/2 cup water
  • 1/3 cup canola oil 
  • 3 egg whites
or from scratch

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 2 egg whites
  • 1 cup thawed frozen Pink Lemonade Concentrate
  • 1/2 cup sour cream or milk

- Preheat oven to 350 degrees makes 24 muffins
- Combine all of the ingredients in an electric mixer and begin by mixing low for 2 minutes
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 20-25 minutes or when cake tester comes out clean
- Allow cupcakes to cool before frosting

For Two-Tone Pink Lemonade Buttercream
: 

3 cups confectioners sugar
 
1 stick unsalted butter (room temperature)
 
2 tbsp frozen pink lemonade concentrate
 
Pinch of salt
 
to make 2 colors of frosting add vegetable food coloring


 Combine all ingredients in an electric mixer on low until combined , increase speed to medium-high and beat until frosting is light and fluffy
 Separate frosting in 2 bowls and add color 

go here to Grin and Bake it to learn about two-tone frosting techniques





Lemon Cream  Cupcakes 

ingredients:
  • 2 cups  flour 
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 1/2 teaspoons *plus 3 tsp freshly grated lemon zest
  • 1 1/2 stick (3/4 cup)  butter, softened
  •  1 1/2 cup plus *4 tablespoon sugar
  • 7 tablespoon plus *3 teaspoons fresh lemon juice
  • 5 large eggs
  • 3/4 cup plus *3 tablespoon cream cheese (about 6 ounces), softened
* set aside ingredients for cream center
Directions:
preheat oven to 350° F. and line 12 cupcake tins with paper liners.
Into a bowl sift together flour, baking powder, and salt and whisk in 4 1/2 teaspoons zest. In another bowl with a fork blend butter, sugar, and juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.

In a small bowl with a fork stir together cream cheese and remaining 3 teaspoon zest, 4 tablespoon sugar, and 3 teaspoon juice until lemon cream is smooth.
Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 12 cupcakes.
(adapted from Epicurious.com) it just looked to good so I did some minor changes and multiplied the recipe)

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