Pink Lemonade Cupcakes
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen Pink Lemonade Concentrate
1/4 cup buttermilk
2 or more drops red food coloring
3 cups confectioners sugar
1 cup unsalted butter, at room temperature
1 tsp vanilla
In a small bowl, combine flour, baking powder, baking soda and salt.
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 prepared pan. 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.
In a small bowl, using an electric mixer on low speed. beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth. Add food coloring if you wish.
Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.