Getting ready for the summer, and feeling girly… Pink Lemonade Cupcakes!
They are made in a breeze, as I recommend you use a gluten-free cake mix, lemons and frozen or fresh cherries for the pink color. (I try to use fresh ingredients and no dyes if I can).
For the cake:
1 gluten-free cake mix (Glutino, for example), plus all ingredients needed to prepare the cake as directed
Lemon zest of 1 lemon
Lemon juice of 1 lemon
For the frosting:
3 cups of powdered sugar
1/4 cups of butter, softened
1/4 cup of lemon juice
Lemon zest to taste
4 frozen cherries, defrosted and pureed to get the juices out
Yields around 12 cupcakes.
Set the oven to bake to 325. In a medium-sized bowl prepare the cake mix as directed, and carefully add the lemon juice. Fold the lemon zest towards the end, with a spoon or rubber spatula.
Line a pan with cupcake liners (make them pink! or yellow! have some fun here), and fill them up to 2/3 each with the mix.
The cupcakes will be done in 25 to 30 minutes. You know when… when you insert a clean fork and nothing comes out with it. Don’t overbake them or you will have a very dry cupcake! Ok, now you can remove them from the oven and place them on a cooling rack.
At this point you can break one and taste it. It’s allowed.
The frosting is my favorite part. Soften the butter first by beating it at medium to high speed. Add a little bit of the lemon juice, a little bit of the sugar, and so forth. When you are about to be done, add 1 tablespoon of the cherry juice… beat again. You can add more cherry juice until you get the pink of your dreams… If it gets too soft, add a little bit more of powdered sugar.
And now you are ready to frost your pink cupcakes. I cut very small slices of lemon as a garnish, and use mini straws to keep the motif a little bit more fun.
Find the right taste of lemon for you… I like them super zesty, but I’ve tamed the lemon quantities in this recipe.
Recipe adapted to gluten-free from Your Home Based Mom. Thank you!