Pink Lemonade Cupcakes

Taking time to stop and smell the roses isn't something that comes naturally to me. Maybe it's a result of having 2 busy teenagers to keep up with, but I am constantly having to remind myself to take time to appreciate my surroundings. There are whole days that I get so caught up in the busyness of life that I don't even take time to sit down and eat a meal. Of course there is never a lack of food in my kitchen - a benefit of working as a personal chef. I find myself doing a lot of snacking and tasting throughout the day and I just don't take the time to sit down and actually enjoy my food.

With that being said, this pink lemonade cupcake is meant to be savored and enjoyed - sitting down. Take a moment for yourself and sit down with this delicate pink lemonade delicacy.  It truly is something that should be savored and appreciated slowly.

It should come as no surprise that the secret ingredient in my pink lemonade cupcake is...pink lemonade.












Pink Lemonade Cupcakes
1 cups flour                                                    Cream Cheese Frosting
1/2 Tablespoon baking powder                     16 ounces cream cheese
1/4 teaspoon salt                                            6 Tablespoons butter
6 Tablespoons butter                                     1 ¼ cups powdered sugar
1 teaspoon vanilla                                         1 ½ teaspoons vanilla
1/2 teaspoon almond extract
3/4 sugar
1/2 cup milk
3 egg whites
1 packet pink lemonade Kool Aid mix
a few drops of pink food coloring
 






 
Combine dry ingredients.  Beat butter 2 minutes.







Add sugar gradually.  Beat in extracts, food coloring and Kool Aid packet.  Add 1/3 of flour, ½ of milk and repeat.

Beat egg whites until stiff.

Fold into batter and pour into cupcake liners.
Bake 30 minutes at 350. 


Cool cupcakes on a wire rack.

 

For Frosting:  Combine cream cheese and butter.  Beat on high.  Reduce to low and add sugar.  Beat in vanilla.

Decorate with edible pink pearls.

For an extra special treat, fill each cupcake with a white chocolate mousse filling.

Happy Summer.

Ciao!



Pink Lemonade Cupcakes
1 cups flour                                                    Cream Cheese Frosting
1/2 Tablespoon baking powder                     16 ounces cream cheese
1/4 teaspoon salt                                            6 Tablespoons butter
6 Tablespoons butter                                     1 ¼ cups powdered sugar
1 teaspoon vanilla                                         1 ½ teaspoons vanilla
1/2 teaspoon almond extract
3/4 sugar
1/2 cup milk
3 egg whites
Combine
dry ingredients.  Beat butter 2 minutes.  Add sugar gradually.  Beat in
extracts.  Add 1/3 of flour, ½ of milk and repeat.  Beat egg whites
until stiff.  Fold into batter and pour into prepared pans.  Bake 30
minutes at 350. 
For Frosting:  Combine cream cheese and butter.  Beat on high.  Reduce to low and add sugar.  Beat in vanilla.