Friday, August 13, 2010

Pink Lemonade for the Birthday Girl!

Today is my 27th BIRTHDAY!

Which makes me want to start my day with PINK LEMONADE.
For all those who know me, obviously know I'm obsessed with PINK...
... and it's summertime, which = LEMONADE.


  • 1 (12-oz.) can frozen pink lemonade concentrate, thawed
  • 3 (12-oz.) bottles beer (not dark), chilled
  • 3/4 cup vodka, chilled
  • Ice
  • Garnishes: fresh cranberries, citrus slices


Stir together first 3 ingredients. Serve over ice. Garnish, if desired.

For the pink lemonade cupcakes, I got a great recipe from Sweet Tooth.

1 box white cake mix
3/4 cup frozen pink lemonade concentrate
1/2 cup water
1/3 cup vegetable oil

4 egg whites

- Preheat oven to 350 degrees and line 24 muffins tins with liners
- Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
- Divide the batter evenly, filling the liners about 2/3 full
- Bake cupcakes for about 25 minutes, or until cake tester comes out clean
- Allow cupcakes to cool before frosting

For Two-Tone Pink Lemonade Buttercream

3 cups confectioners sugar

1 stick unsalted butter (room temperature)

2 tbsp frozen pink lemonade concentrate

Pinch of salt

2 colors of food coloring

- Combine all ingredients in an electric mixer fit with a paddle attachment and mix on low until combined

- Increase speed to medium-high and beat until frosting is light and to your desired consistency
- Separate frosting in 2 bowls and color as you desire

- You may need to double the buttercream recipe if you plan on piping tall frosting swirls on 24 cupcakes like I did (that's a lot of frosting per cupcake, just the way I like it!)

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