Every week we’ll post a recipe that we both made. This week’s recipe was Pink Lemonade Cupcakes, found over at Your Home Based Mom. Printable recipe can be found at the bottom of this post.
This week’s recipe was my choice, and I found it by Googling around for Paula Deen’s pink lemonade buttercream frosting, after one of you commenters mentioned the idea in a comment. I’d point y’all to it and thank the commenter, but I’ll be damned if I can remember who it was. (Okay, I just went and searched. It was Melanie. Take a bow, Melanie!)
A doctored-up cake mix and pink lemonade frosting. You KNOW I was on board for that!
Your cake ingredients:
White cake mix, the things you need to make the cake according to the directions on the box (in this case, vegetable oil and eggs – water was required, too, but I didn’t bother to take a picture of that. If you don’t know what water is, you’ve got bigger problems than we can help with.), lemon zest, pink lemonade mix, and
Bacardi Rum vanilla.
Seriously. Who the fuck are they trying to kid? Eating raw cake batter is your reward for making a cake! Kiss my ass, Betty Crocker (Nance, add them to the list of companies that will never sponsor us now!)
Mix the cake, toss in lemon zest (I used fresh lemon zest because I’m a fancy bitch like that. You could probably use the dried stuff you can buy in the store if you are not so fancy as me.), vanilla, powdered drink mix. (By the way, that Country Time Pink Lemonade was the ONLY kind of pink lemonade that wasn’t using artificial sweeteners, which is why I bought that huge-ass container when I only needed a little of the powder.)
This, right here, is the point where I decided to deviate from the recipe. I was pouring batter into the cupcake liners that lined the cups of my muffin tin, and I remembered how much I REALLY FUCKING HATE peeling those liners off the cupcakes, and so I decided “Oh, to hell with this shit. I’m making a cake instead.”
So I greased my 9×13 cake pan, dumped in the batter, and stuck it in the oven.
I AM SUCH A REBEL.
This is what a cake pan with raw batter in it looks like. In case you were wondering.
And the cake, done. Well, probably a little overdone.
I let the cake cool for a few hours, and then made the frosting. I should add here that I made this cake on the day that we had guys tromping in and out of the house all day long, replacing our air conditioning unit thingy. The thing I hate about having work done in the house is that I feel like I can’t DO anything in case they need a question answered (they didn’t need ANY questions answered), so I was very distracted. And yet, I took the following super-gorgeous and professional-looking picture of the frosting ingredients. Try not to feel too bad about your own picture-taking abilities.
Thawed frozen lemonade concentrate, powdered sugar, softened butter,
Bacardi Rum vanilla.
Beat your butter ’til it’s creamy.
Add your powdered sugar, 1/2 cup at a time until you get annoyed and just throw the rest of it in there and sugar goes everywhere.
Add vanilla and thawed pink lemonade concentrate until it’s the consistency you want.
Frost your cake.
What you cannot tell from this picture is that the frosting was a very pretty, very light pink.
And the verdict? Fred thought it was AWEsome. He thought it was so awesome that at the end of the weekend, instead of feeding the leftovers to the chickens, like we usually do, he wrapped it in tin foil and stuck it in the freezer. Can you DO that with cake, frosted with buttercream frosting? Hell if I know; I guess we’ll find out next weekend.
I, on the other hand, was pretty meh about it. I don’t think it was the fault of the recipe, I think I just wasn’t in the mood for cake and buttercream frosting. (I know, right? CAN there be such a thing as not being in the mood for cake and buttercream frosting?! Apparently so.)
At this point, I have no plans to make it again unless Fred specifically requests it.
Check it out…Dinosaurs Can’t Eat Pizza has finally joined the world of Facebook. Come hang with us!
This is Rick and Robyn in a popular cupcake shop back in 2008. Please note the serious cheesin’ that happens with these two when there are cameras present. Good Lord. Also, the amount of freaking cupcakes that were purchased that day!
I love cupcakes, but I stick with white, chocolate or yellow. Don’t be messing around and adding shit. I might break down and have a red velvet one, but I usually always regret it. On the day this photo was taken I distinctly remember having a couple margarita flavored cupcakes (ew) in the box. And I remember Robyn liking them. What a weirdo.
So I wasn’t surprised when she decided to go pink lemonade on me with this recipe, but I did roll my eyes really hard. I grumbled and bitched about how awful it was going to taste and put everything about making them off until the last minute. Maybe we should just try to find a recipe for the most perfect vanilla cupcake, eh?
Shirley was bound and determined to help me get these damn cupcakes done and I’m pretty sure that it was just so she wouldn’t have to listen to me bitch about it anymore. I was howling when I found out that my 72-year-old mom had no idea what lemon zest was. Yes, this is my mother and the woman who was supposed to have taught me how to cook. To say she was having difficulty is an understatement and I sure did hold my breath when she grabbed that paring knife to get the zest off that micro-planer. Especially when she dropped it and almost impaled poor Sadie. The very worst part? I’m pretty sure we have used lemon zest in other recipes on here. Is my mother having a moment?
My first action shot of the entry! Whee!
Cake batter with pink lemonade mix and lemon zest (which sorta kinda looks like cumin because I am that much of a great photographer). Who has an expensive camera and still doesn’t know how to use it?
After I mixed it up I wasn’t impressed with how it looked so I decided to add some gel food coloring. Pretty, huh?
Blahblahblah, right? I decided to switch things up after I made the first round of cupcakes so I added blueberries (tossed in flour) to the last of the cupcake batter before I tossed it in the oven. Everybody knows that blueberries and lemon go great together. Right, Phaedra?
This is me making the frosting and forgetting to take a picture until the last minute. Ugh!
I decided to use a plastic storage bag instead of a pastry bag so I could just throw it away when I was done.
Big Mistake. After this happened I remembered that I tried this before and the plastic storage bag didn’t hold up. I’m a clumsy ox on a good day so you can just imagine the freaking mess I had going on here. I’m also a stupid ox for doing this before and not learning my lesson.
Of course it had to have been one that was already frosted.
I tried to make my cupcakes as pretty as the ones that lady had on her page, but get real. It’s a cupcake and I couldn’t be bothered because it felt too much like crafting to me.
The most shocking thing? Everybody liked these cupcakes! They liked the normal ones and they liked the ones that I put blueberries in. The recipe is definitely a winner in this house. Do I think I’ll make them again? Maybe someday if I am completely over normal cupcakes. But I just don’t know if it’s worth the hassle of tracking down pink lemonade mix and lemonade concentrate. Eh, I guess I’m on the fence about it. They’re good. Not great. I would probably just stick with chocolate, white or yellow.
Besides, look what it did to poor Felina!
- 1 Box of white cake mix + whatever ingredients the box calls for (usually eggs, oil, water)
- 1 tsp lemon zest (use fresh if you're fancy; the dried stuff from the grocery store if you're not)
- 2 tsp vanilla extract
- 3 Tbsp sweetened pink lemonade drink powder (I'd avoid the stuff with artificial sweetener, but you do what's in your heart)
- 1 lb. powdered sugar
- 3-5 Tbsp frozen pink lemonade concentrate, melted
- 1 tsp vanilla
- ½ C softened butter
- Make your cake:
- Preheat the oven according to the instructions on the box.
- If you're making cupcakes, line your muffin tin with cupcake liners. If you're making a cake, spray your cake pan with Baker's Joy or Pam or whatever cheap knockoff you use. NO JUDGEMENT HERE.
- Mix cake batter following the instructions on the back of the box; add in lemon zest, vanilla, and pink lemonade powder. Bake according to the instructions on the box.
- Make your frosting:
- Beat the softened butter on med-high speed until it's pale and creamy; about 2 - 3 minutes.
- Reduce speed and add powdered sugar ½ cup at a time. Make sure the powdered sugar is well incorporated before you add the next ½ cup of sugar. When all the sugar has been added, turn the speed to high.
- Add vanilla and then melted pink lemonade concentrate until you've reached your desired consistency.
- Beat until the frosting is smooth.
Oh Robyn and Nance… You may my dreary english day exciting, swear filled joy.
I’ve got a friend who has made some cupcakes… something just a bit special I wonder if you would like to try: http://500px.com/vbloke/stories/33376
A meat filled cupcake. I’m sure my husband would be all up for that! 😉
If you like those, etc…
Holy cannoli. those look delicious.
and the better website for @vbloke, plus Oh my, toad in the hole cupcakes!
They look yummy, but I’d probably pull a Robyn and make it into cake. I’m a bit bummed that Sadie didn’t make an appearance with a cupcake on her head again, and I may or may not deduct a star from my rating due to this heartbreak.
Sadie is on a grain-free diet and I didn’t have the heart to set something on her head that I couldn’t give her to eat. We’re going to have to make some meat on here soon so I can get some pictures of her. Poor damn dog. 🙁
Aww, you’re such a good dog mommy to avoid torturing her that way!! YES you are 🙂
I had a reasonable thought in my head that I wished to express in the comments… and then I got to the picture of Felina and snorted that thought right out through my nose. CanNOT.stop.snorting.
Now if you wouldn’t mind doing a quick revision that demonstrates how to make this cake in the shape of a snare drum, complete with fondant and hardware. I need to knock that one out by Sunday. Or perhaps just point me to Amanda’s blog… I’m sure she baked the whole damn drum set before breakfast one day when she was 7.
Oh dear GOD… I just scrolled up to the printable recipe before leaving. The cuisine is ZIMBABWE-AN? You realize I will now feel compelled to check every frickin’ recipe now for it’s nation of origin.
You KILLED IT with the Amanda comment. I love it when someone can make me laugh out loud and you win. 😀
And yeah, everybody should read Robyn’s recipe write-ups because they are insane!
I like how step 5 is just a little note of praise – “cool”. Like, you baked some cupcakes! Cool.
I think there should be a step 11: “Awesome.” Or maybe “You go, Glen Coco.” You know, whatever. Cool.
Amanda invented the idea of cake decorating. TRUE STORY.
Surely you need to delete “decorating” from the above.
Amanda would be APPALLED at your use of a boxed cake mix. Amanda: “Boxed cake mix? BOXED CAKE MIX?” Then beats the nearest child with an actual BOXED CAKE MIX. The horror! The inhumanity! BOXED CAKE MIX? This is not a receipe people. *snort*
And I can’t spell.
You could have wrote me and I would have edited it so know one would know, Tawnya. Robyn would just let you hang out to dry. Hee!
I know, Robyn is mean like that!
Look, I’m a badass. We all know it! 😛
Robyn, not only can you freeze cake w/buttercream frosting, I highly recommend it. We did that with leftover cupcakes once and there is NOTHING better than a fresh from the freezer cupcake with frosting all mushed up with ice cream. I gained many pounds that month.
I suspect I’m going to wish I didn’t know this. I envision doubling EVERY cupcake/ cake recipe so that I can stick one in the freezer for the future. Cake for breakfast, lunch, and dinner! 🙂
Jana’s totally right. You’re supposed to freeze the top of your wedding cake and eat it on your year anniversary (for good luck or some shit). I ate mine before my anniversary with my first husband and that’s why I’m saying my first husband! 🙂
Robyn, haven’t you read that study from Israel (I think) where people actually LOST weight eating a sweet treat for breakfast? That is my kind of research!!
Not only can you freeze cupcakes, but if they are little enough you don’t even need to thaw them out before eating them.
The things we are learning with this blog…
I’m gonna need a crane.
Haaaaa, a crane.
Oh Nance, your microplaner woes triggered a memory of something that happened with my roommate years ago. Fair warning, MAJOR gross-out story ahead: I once had a dear sweet roommate who was…let’s just say the wheel was spinning but the hamster was asleep. I had known her long enough to know not to trust anything she cooked, but her poor unsuspecting new boyfriend didn’t. One day, she set out to make lemon cupcakes for her new beau…Imagine the horror and disgust when he noticed that she had zested lemons using not a microplaner, but his foot scraper doohickey (that people buy to scrape the dead skin off their feet). Then consider that her boyfriend didn’t make this discovery until after he had eaten the cupcakes. (Thankfully, I was not invited to the footskin cupcake party.)
To end on a not disgusting note, did you know that pink lemons actually exist? I wonder if they taste anything like pink lemonade…
Oh, good LORD! That is horrifying!!!
To get my mind off that story, I went and looked up pink lemons. They look kinda like grapefruit to me (but according to what I read, there’s no taste difference between pink lemons and regular lemons.)
OHMYGAWD, that is HORRIFICALLY FABULOUS! I love it!
Oh, that is hilarious! That’s something “my friend” would do. Not much of a baker!
Talk about putting your foot in your mouth. (yea, I went there!)
I can’t stop laughing !!! I think we have all had a friend like that !! Imagine Amanda’s horror reading that comment !!!!!!
I can’t believe you went there Lisa! Hee!
AAACK!! I will never EVER consume lemon zest again! Okay, maybe I will but only if I can inspect the implement that zested the lemon first.
I know one thing – that story is going to come into the front of my brain any time I have to make zest. And it’s going to do it for the rest of my life. Totally worth it! 😀
When I first saw the picture of Robyn and Rick, I spent about a minute trying to figure out what you were trying to censor with those white bars. The only thing I could come up with was they were flipping off the photographer, but why would you censor that? Oh. Those are boxes and part of the picture. OK. Moving on…
HA – I had to go look at the picture to see what you were talking about. Rick and I certainly are dorks.
I can honestly say that I don’t think I have ever seen my husband “flip the bird” – isn’t that weird? I’m going to have to ask him why he doesn’t wave his middle finger around more when he gets home from work today. Hee!
And Robyn, you both are most certainly dorks! In fact, you’ve gone PRO.
or you could just Amanda-ize the whole thing and buy these
I should do that and see if Fred notices the difference.
Connie just took away the hoity-toityness of those cupcakes, Robyn.
And I’m sure Fred’s delicate sensibilities would notice the difference. 🙂
Yeah, he’d totally notice – he’d frown, look thoughtful, and say “These are way better! What’d you do to them?” Guaranteed! 🙂
This seems like a great summertime dessert. I love just about anything lemon flavored in it-so this is going in the recipe file.
Oh my! I need that Felina possum!!! Where’d you get it?
Rick bought the Felina possum at Sam’s Club, Reta. She won’t play with it because she’s afraid of it. Or maybe because it’s an estranged family member. Not sure.
LOL! Poor Felina! We have a ‘possum (or maybe more than one???) that roams our city neighborhood and it drives our dog CRAZY when it comes into the backyard! I would love to have this to see how she reacts to it! Probably just as afraid as Felina, in spite of her ferocious barking at the real one! Thanks for replying! (I LOVE you guys!)
And btw – I think adding blueberries was a FABULOUS idea. Yum.
And Nance – your secret is out after that picture of the frosted (with SPRINKLES!) cupcake – you’re a professional food blogger aren’t you?!
Thank you for complimenting my fabulous blueberry idea. And of course I’m a professional food blogger! I’m only down-playing my “gift” so as to not make Robyn feel bad that she’s a mere food mortal.
I love pink lemonade. And I want that picture of the lemon on the cupcake to be my profile picture – fits me perfectly.
I want cake so bad right now… This recipe looks delicious. I’m especially drooling over Nance’s fancy-schmancy (“Fancy-Schmancy Nance” would be a good name for another blog…) piping and sanding sugar job. I’ll be trying this when the summer finally rolls around here in Brooklyn.
Fancy Schmancy Nancy is a blog Nance needs to start where she schools us on our manners and shit. With lots of profanity. 😀
I am really pleased to read this webpage posts which includes plenty of
helpful information, thanks for providing these information.