So Welcome Week is officially over and school has started. Meaning we are now trying to piece together our schedules and figure out where to fit in time for friends as well. So far it’s going pretty well, except for the whole class thing. I think this is the least prepared I have been for school–normally I spend hours in Staples picking out school supplies like an excited middle schooler. This year…not so much. I had to call friends for an SOS to look at my schedule for me and figure out what room/time I had class. Oops! Oh well, it’s kind of liberating actually.
So far classes are looking pretty good. I’m taking a few Food Studies classes that I’m really excited about and then a few others that I’m…eh…less excited about. Gotta take the bad with the good I guess. Anyway, in an effort to start off my year the right way I’m getting ahead and writing this blog post early! (Okay so it’s really only the night before I would’ve written it anyway, actually I guess not the night before since its after 12 AM here).
Since summer is officially over–sad–and we’re soon moving into fall type foods (pumpkin flavors, warm soups, cinnamon aromas, etc) I wanted one last hoorah with fruity things. I kinda copped out since Pink Lemonade Cupcakes aren’t exactly made with real fruit, but they’re summery! And very tasty. I’m pretty sure you could call these Barbie Cupcakes too because they’re pink, fluffy, and beautiful. These were really good but if you eat them with the frosting on you’ll probably only be able to stomach just one–they are very sweet. And I have an intense sweet tooth as you can probably imagine. I kind of just picked these because they were pink but to tell you the truth, I was worried about the lack of chocolate. No worries, they were awesome. The cake part was so moist it was almost like pound cake–it was definitely some of the best textured cake I’ve ever had. Aside from how sweet they were, these turned out great. Ariel said they’re the prettiest thing I’ve ever made. Pink Lemonade Cupcakes, Barbie Cupcakes, whatever you want to call them–they are fun and tasty.
Pink Lemonade Cupcakes
Adapted from Beantown Baker
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. granulated sugar
1/2 c. vegetable oil
4 egg whites
2/3 c. thawed frozen Pink Lemonade Concentrate
1/2 c. buttermilk
Pink food coloring
Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Milk to reach desired consistency
Pink food coloring
Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.