Pink Lemonade Cupcakes (Dairyfree) Phruitful Dish by Dr. Dylan
Frosting. Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added. Add in vanilla and lemonade concentrate until the desired consistency is reached.
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Preheat oven to 350°F. Place baking cups in muffin pan cavities. In a large bowl, combine flour, baking powder, baking soda and salt; set aside. In a second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and lemon zest; mix well.
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Frosting: In the bowl of a stand mixer equipped with a paddle attachment, cream butter on high speed for 3-4 minutes until smooth. Add lemon extract and mix until just combined. Add powdered sugar, one cup at a time, and incorporate completely after each addition. Add the heavy cream and mix on low speed.
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Preheat your oven to 350 degrees F. Prepare a cupcake tin with cupcake liners. In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. About 2 minutes.
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Add butter, buttermilk (or sour cream), eggs, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. Divide batter evenly among cups of prepared tin.
Pink Lemonade Cupcakes Recipe
Instructions. For the cupcakes: Preheat the oven to 350 degrees F. Mix together the the cake mix, oil called for on the box, buttermilk, and eggs. Line the tin, and fill the cups 3/4 of the way full. My mix made 18 cupcakes.
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Adjust oven rack to middle position; heat oven to 350 degrees F. Line 12 muffin/cupcake tins with paper or foil liners. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, buttermilk (or sour cream), eggs, and vanilla; beat at medium speed until smooth and satiny, about 30.
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Preheat oven to 350 F. Line a cupcake pan with cupcake liners. Set aside. In a large bowl, cream together cake mix and butter until mixture resembles large crumbs. Add eggs, sour cream or yogurt, lemon zest, lemon juice and pink lemonade. Mix until combined. Add 2-3 drops of red food coloring to achieve a pink color.
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In a small bowl, whisk together the egg whites, milk and lemon zest. Set aside. In a large mixing bowl, combine the butter and sugar. Beat for 2-3 minutes until smooth. Add in the cake flour, baking powder and salt. Beat until combined. Add the egg mixture and beat on high for 2 minutes. Slowly add the pink lemonade.
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Cool cupcakes completely before frosting. For the pink lemonade frosting, in an electric mixer, beat cream cheese and butter until well combined. On low speed, add pink lemonade concentrate, icing sugar and pink food coloring. Scrape down the sides of the bowl and beat for 30 seconds more on medium speed until smooth and creamy.
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In the bowl of an electric mixer, combine the sugar and lemon zest. Rub together zest and sugar until fragrant. Add in the butter and beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined after each addition. Beat in the vanilla extract and lemon juice.
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Scrape the bowl and add the eggs, vanilla extract, and baking powder. Beat to combine. Add the lemon zest and juice to the bowl. Turn the mixer on low and slowly add the flour and milk until just combined. Scrape the bowl again and turn on low while adding 3 to 5 drops of red food coloring, creating a pale pink color.
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Add red food coloring and mix until blended to a light pink. Place half of batter in a separate bowl and set aside. Add additional food coloring drops to one bowl and mix until blended to a dark pink. Fill each cupcake paper ⅓ with light mixture. Repeat second third with dark mixture.
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Bake at 350 degrees for 15-20 minutes until cupcakes don't look wet and a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes. Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer.
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Preheat the oven. Mix together the dry ingredients, set aside. Add cupcake liners to the muffin tin. Using a stand mixer, cream together the butter and sugar. Add the eggs, vanilla and yogurt mixing well. Next add the dry ingredients in two batches, mixing well between each addition. Finish by adding the lemon juice.
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Preheat oven to 350˚F. Line cupcake pan for 12 cupcakes. In a large bowl whisk together flour, baking powder, and salt. In another bowl beat eggs for 2-3 minutes and then slowly add in sugar. Beat for another 2 minutes. Add flour to egg mixture 1/3 at a time. In a microwave-safe bowl combine milk and butter.
