In summer I always get a craving for thick, soft, light pink, lemonade cookies. They're sweet and tart and refreshing all at once. But instead of making the cookie I decided to experiment with the similar idea in a cupcake. And it worked out great! They'd also be great bridal or baby shower desserts.
I also experimented with using nut and candy cups to bake them in instead of cupcake liners in a pan. I LOVE the candy cups!
They come in mini and standard sizes and both work great. They've got a wax coating on the inside so the cupcake doesn't stick. Although to get them out you either have to rip the paper or push up like a push pop from the bottom. Not difficult. And you get the added bonus of not having to use or clean a cupcake pan! Wonderful! Available at Michaels.
I started with this recipe for Lemonade Layer Cake and adapted it. See below for the recipe.
1 1/3 c sugar
6 T unsalted butter, softened
1 T grated lemon rind
juice of 1/2 lemon
4 T thawed pink lemonade concentrate
2 t vanilla
2 large egg whites
2 large eggs
couple drops red food coloring
2 c all purpose flour
1 t baking powder
1/2 t salt
1/2 t baking soda
3/4 c buttermilk
1/2 c whole plain yogurt
4 oz cream cheese softened
1/2 - 1 T thawed lemonade concentrate (add more or less as needed)
2 T butter, softened
2 1/2 t grated lemon rind
2 t thawed lemonade concentrate
juice of 1/2 lemon
1/2 t vanilla
8 oz cream cheese
3-4 c powdered sugar
2 drops red food coloring
Preheat oven to 350.
Whisk flower, baking powder, salt, and baking soda together. Set aside.
Beat the first 6 ingredients (sugar-vanilla) in a large bowl. Add eggs one at a time. Mix together the yogurt and buttermilk. Alternately add the flour mixture and buttermilk mixture; beating after each addition.
Pour batter into the nut and party cups about 3/4 (just a touch past) full. *(Place a small scoop of filling in the center of the batter and gently press it down.) Place on a flat baking sheet and bake until they spring back and a toothpick comes out clean. (10-15 min depending on the size of cups.)
Beat butter, lemon rind, lemonade, lemon juice, vanilla, and food coloring together. Slowly add powdered sugar and beat till blended. Put in a large ziploc bag and if the frosting is a little runny throw it in the fridge for 15-30min. (Until it is stiff enough to pipe large swirls.) Cut the corner off the bag and make a large swirl on the cupcake. Refrigerate the ones you don't eat!
Let me know how they turn out! And if you find some fun thing to add - send me the idea!