Cupcake Crazy

I admit it, I'm jumping on the cupcake bandwagon. I caught the baking bug in September when I decided to whip up some Lemon Cupcakes with matching Lemon Buttercream icing for a friend's birthday (which I think were pretty good since they were devoured at the party) and since then I've had the urge to do some serious baking and decorating; so I went out today and bought some supplies. The closest place to my house that sells specialty baking supplies is Bulk Barn... do not go in there with an empty stomach!

There are a few birthdays and occasions in the next while for some bursts of baking and it will be a perfect way to occupy myself through the cold winter months. Despite today being the second day of November, it is gorgeous outside... definitely beginning of fall weather, rather than end of it. On that note, I want to try a recipe that is reminiscent of the summer months, their fun, warmth and general laid back style. Hopefully it turns out as delicious as it sounds! I found this recipe at Cast Sugar Cupcake Blog, as well as many other recipes I hope to try soon.

PINK LEMONADE CUPCAKES

Ingredients:

1 c. all-purpose 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

1/3 c. thawed frozen Pink Lemonade Concentrate

1/4 c. buttermilk

2 or more drops red food coloring

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. 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 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 (see below).

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 coloring

Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring 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.

*cupcake update (Nov 9, 2011)
I haven't actually been able to make this recipe (*gasp*) though I did whip up some delicious banana-lime cupcakes with key lime icing. However, a friend did make them last night and gave me some tips that are essential to follow if you want this recipe to turn out. In terms of baking time, Julie said that the baking time should be kept closer to 20 minutes, rather than 25. Actually, when it is nearing the 18 minute mark, check on your cupcakes because they may not take as long as you think. Julie said that (direct quote): "I think the sugar in the lemonade mix makes the edges extra burny." So be careful unless you want burnt cupcakes... but if you do, no judgment here.