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Pinkalicious Pink Lemonade Cupcakes!
 I've been dying to try out some recipes but i have been having difficulty finding my feet in the grocery stores. Meaning, i don't know what i'm getting or where to buy certain things! But i'm getting there, and tomorrow i'm really excited to try out a recipe that i've been wanting to cook for a while. Anyway! Today we were in a bookshop and on the way out of the children's section, i spotted a book called 'Pinkalicious'...now, isn't that a great name for a book!? I've been saying it over the course of the day...'Pinkalicious'....(there is a point to this tale i promise!...)....so the story gave me the inspiration for today's post. Pink lemonade cake. It spoke about a little girl wanting to make pink lemonade, and then the ending she spoke about making pink cupcakes (yes, i bought the book and read it to my daughter...thats how i know :P ). I got back to the house and searched online and it turns out there were lots of recipes, but even cuter were cupcakes recipes! Here is my variation... Ingredients: 1 c. brown rice flour 1/2 tsp. baking powder 1/4 tsp. baking soda Pinch salt 1/2 c. granulated sugar 1/4 c. vegetable oil 2 egg whites 1/2 c. thawed frozen Pink Lemonade Concentrate(the original recipes call for 1/3c. i used a bit more as i was using brown rice flour) *1/4 c. buttermilk 2 or more drops red food colouring (i didn't use this as i wanted a normal colour for the cupcakes) *{I did'nt have buttermilk but i found a sub online and i used this: Tablespoon of white wine vinegar into a liquid measuring cup and then add enough milk to bring the liquid up the the one-cup line. Let it stand for 5 mins and then use as much as the recipe calls for.}Preheat oven to 350 F. 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. Then whisk in part of flour mixture, whisk again and then part buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. If using add just enough food colouring 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.   Lemonade Buttercream: 3 c. + 3 Tbsp. confectioner?s sugar 1 stick unsalted butter at room temperature 1/8 tsp. salt 2 Tbsp. pink lemonade concentrate Red food colouring Add the butter, confectioner?s sugar, salt, lemon juice, and a few drops of food colouring 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.  {I had completely forgot about buying muffin tins and obviously my fiance didn't have any so i had to place them all in cake tins and they came out all skewed!}   {I know, lots of pictures! But i got obsessed with squeezing the icing out of the bag and then taking pictures of it...the colours were so pretty.}     x  related searches : Pinkalicious
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