Hii! Sorry I have been off the radar for a little bit. But did you notice the new design of my blog?? (Ok, not sure you could miss it.) What do you think? I like it so far! More improvements to come. And of course, more posts and recipes.
I also am going to start a new “fitness” category. I love working out and somehow love to run. Except for maybe this morning when I did my first 10 mile run and thought I was going to collapse by the end. I am running the San Diego Rock ‘n Roll Half Marathon next Sunday! Wish me luck!! AHH!
Anyway, in the fitness category I am going to share my favorite workouts and tips! It will be updated (hopefully) weekly. If you want to know certain things or have questions please let me know!
So on a completely different note, today’s post is a recipe for real half-homemade not-healthy-at-all pink lemonade cupcakes! My close friend Whitney requested them upon me asking her what type of birthday dessert she wanted. At first I was like “out of all the decadent cupcakes out there, pink lemonade??” She knew it was a unique request and before I could ask she said “I was just listening to Blake Shelton’s ‘Sure Be Cool if You Did’ and it says ‘pink lemonade shooter’ so that’s where I came up with the idea.” Haha. Love me some Blake Shelton!
I have actually always been a fan of lemon desserts, I just rarely eat them because I would rather have chocolate/PB or funfetti. I did some research and found this recipe and figured I could use this as the base and make a pink lemonade frosting. I was a little pressed for time, so I decided I would make the base from scratch and use Duncan Hines’ new Frosting Creations Pink Lemonade flavor.
The base of this cupcake is light, crumbly, and perfectly lemony and I was actually very impressed with the DH frosting! No one knew it was packaged and they were a hit! Really fun for summer and surprisingly decadent but refreshing.
Pink Lemonade Cupcakes
adapted from Tutti Dolci
Makes 24 cupcakes
2 1/3 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 tbsp. unsalted butter, at room temperature
1 1/4 cups + 2 tbsp. sugar
1 tbsp. lemon zest
1 tsp. pure vanilla extract
2 large eggs, at room temperature
1 cup low-fat buttermilk
6 tbsp. light sour cream
2 tbsp. fresh lemon juice
1/4 cup sprinkles, if desired (sprinkles make everything better!)
1 container Duncan Hines Frosting Creations + Pink Lemonade Flavoring
Preheat oven to 350 degrees and line two 12-cup muffin tins with baking cups.
Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar until fluffy. Beat in lemon zest and vanilla. Add eggs one and time until combined.
In a small bowl, combine buttermilk, sour cream, and lemon juice. Reduce speed to low and add flour mixture and buttermilk mixture in 3 separate additions, alternating, starting and ending with flour mixture. Stir in sprinkles, if desired.
Divide batter evenly among baking cups. Bake for 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes in the pan for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Once ready to frost, follow directions on the DH frosting and evenly frost cupcakes. Top off with more sprinkles if you’d like!
Store leftover cupcakes in an airtight container in the refrigerator up to 2 days.