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Sunday, December 28, 2008



1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1/2 cup granulated sugar
1/4 cup canola oil
2 egg whites
1/3 cup frozen pink lemonade concentrate, thawed
1/4 cup buttermilk
3 drops red food coloring

1 1/2 cups icing sugar, sifted to remove lumps (or more as needed)
1/2 cup unsalted butter, room temp
1 pinch salt
1/4 cup whipping cream
2 teaspoons frozen pink lemonade concentrate, thawed
1 teaspoon lemon extract
3 drops red food coloring

1. Pre heat oven to 350°F.
2. In a small bowl, mix together flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
4. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
5. Add enough food colouring to turn batter light pink.
6. Scoop batter into paper lined muffin pans.
7. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
8. Let cool in pan on rack for 10 minutes.
9. Remove cupcakes from pan and let cool completely on rack.
10. To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
11. Increase speed to high and beat until light and fluffy.
12. Add lemonade concentrate, lemon extract, beat 1 minute.
13. Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
14. Pipe or spoon frosting onto completely cooled cupcakes.

Makes 10 cupcakes.

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