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Categories:
white sugar vegetable oil cold water eggs lemonade powder buttermilk flour baking soda baking powder red food coloring Buttercream Frosting sugar unsalted butter lemonade powder red food coloring
Viewed: 7 - Published at: 5 years agoIngredients
- Cupcakes:
- 1/2 cup white sugar
- 1/4 cup vegetable oil
- 1/4 cup cold water
- 2 eggs
- 3 tablespoons pink lemonade powder
- 1/3 cup buttermilk
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 dash red food coloring, or as desired
- Buttercream Frosting:
- 4 1/2 cups confectioners' sugar
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup half-and-half
- 2 tablespoons pink lemonade powder
- 1 dash red food coloring, or as desired
Method
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Whisk white sugar, oil, water, eggs, and 3 tablespoons pink lemonade powder together in a bowl; stir in buttermilk until smooth. Whisk flour, baking soda, and baking powder together in a separate bowl; beat into sugar mixture just until batter is combined. Add just enough food coloring to turn batter pink. Spoon batter into muffin cups.
- Bake in the preheated oven until cupcakes spring back when lightly touched, 20 to 25 minutes.
- Beat confectioners' sugar, butter, half-and-half, and 2 tablespoons pink lemonade powder together in a bowl using an electric mixer until frosting is smooth and creamy. Add enough food coloring to make a pink frosting; spread onto cupcakes.
