Saturday, 5 2010
I’ve spent countless hours, pitchers, and lemons on making the perfect tasting lemonade…until I found this recipe.
Channel your inner child and set up a lemonade stand in your neighborhood! Who knows, you could meet your next summer love with all that sweetness you put into the tea.
Make a pitcher of this, put it in your fridge for a few hours, & I’ll be surprised if a drop is left when you get back!
- 1 3/4 cups white sugar
- 8 cups water
- 1 1/2 cups lemon juice
- In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
- Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
- Garnish with lemon wedges or zest if desired!
Want that gorgeous pink tint? Try adding juice of maraschino cherries or grapfruit juice!
Ahh what the heck, who are we kidding! Let’s just throw in some PINK LEMONADE CUPCAKES just because, well, we can! Oh right, we meant to say what you were expecting. When life hands you lemons…bake cupcakes!
1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
Boxed white cake mix
3 egg whites
2 Tbsp vegetable oil
Non-stick spray frosting of your choice, from scratch or store bought! red food coloring
* For a less tart cupcake try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.
1. In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate
2. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes). Note: There’s a secret rumor going around that 9 drops of food coloring does a perfect pink batter make!
3. Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full).
4. Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake.
5. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack. Once the cupcakes have cooled you can ice the cupcakes.
Lemon Buttercream Icing
3 cups + 3 Tbsp confectioners sugar
1 stick unsalted butter at room temperature
1/8 tsp salt 2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)
1. Add the butter, confectioners sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink.
2. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes. Optional – Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes.