Growing up I loved Minute Maid Pink Lemonade frozen concentrate so much! I don’t think it has any different flavour profiles from regular lemonade except it has some grape concentrate to give it the pink colour, but I was enamored with the stuff. I mean it was pink for Christ’s sake! If there was any way to incorporate my favourite childhood colour into my life even more than I was all for it, diet included. It was either Pink Lemonade concentrate or sucking on Mr. Sketch Pink Melon markers, so my mother obliged and allowed me my Pink Lemonade.
Over the years I had lost my passion for Pink Lemonade but I was reintroduced to it this year when I had a pink lemonade snow cone that blew my panties off. So naturally I wanted to incorporate this into my baking somehow. When I was asked to make cupcakes for a work event I figured this was the perfect time to test it out. And so these Pink Lemonade Cupcakes were born!
This recipe is simple and the cupcakes are sweet refreshing, the perfect summertime dessert. Enjoy!
Pink Lemonade Cupcakes
(makes 30-36 large cupcakes)
1 1/2 cups unsalted butter
3 cups granulated sugar
1 tbsp vanilla
5 cups AP flour
2 tbsp baking powder
3 cups whole milk
3 tbsp lemon juice
Zest of 2 lemons
- Preheat oven to 350°F and line cupcake tins with cupcake liners.
- Cream the butter until light and fluffy.
- Add sugar and beat again until light and fluffy.
- Add eggs one at a time, scrapping down the sides of the bowl in between. Mix until fully combined.
- Combine the vanilla, lemon juice and milk. Set aside.
- Combine the flour and baking powder and add to butter mixture, alternating with the liquids, starting and ending with the dry ingredients.
- Spoon into cupcake tins and bake for 18-20 min or until a cake tester comes out clean.
- Allow to cool before icing cupcakes.
Strawberry Lemon Buttercream Icing
(makes enough to frost 30-36 cupcakes)
2 cups unsalted butter
1 bag (1000 g) icing sugar
1 tbsp whole milk
3-4 tbsp lemon juice
¼ cup strawberry puree (about 1/3 cup fresh strawberries blended to a puree or ¼ cup store bought puree).
- Cream butter until light and fluffy.
- Gradually add the icing sugar, scrapping down the bowl in between.
- Once all of the icing sugar is combined add the milk and lemon juice and cream until light a fluffy.
- Add more lemon juice depending on the intensity of the lemon flavour you want.
- Finally add the strawberry puree and cream again until light and fluffy, around 3-5 minutes.
Lemon Curd (makes around 1 cup)
1/3 cup lemon juice
3 large egg yolks (save the whites for the meringue)
½ cup sugar
Lemon zest of 1 lemon
1/3 cup butter (you can use salted or unsalted here, the salted butter can be nice to even out the sweetness of the cake)
- Combine the lemon juice, yolks, sugar and zest in a sauce pan and cook over medium-low heat, stirring constantly to avoid the yolks from coagulating.
- Cook until the curd coats the back of a spoon (a thick coating).
- Remove from heat and pour through a strainer into a heat proof bowl.
- Stir in the butter.
- Let curd cool a bit before drizzling over cheesecake.
- Pipe the buttercream icing onto cupcakes.
- drizzle with lemon curd.
- STUFF YO FACE!!