...like Pink Lemonade Cupcakes.
I got the recipe for the cupcakes from Cast Sugar:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
2 or more drops red food coloring
Preheat oven to 350 F. Line muffin pan with liners.
In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).
In some of the comments it was mentioned that the frosting she used was incredibly sweet so I decided to use my old favorite:
4 oz cream cheese
1/4 c butter
1 c powdered sugar
2 Tablespoons pink lemonade concentrate
2-3 c more powdered sugar
Yellow food coloring (if desired)
Mix cream cheese and butter till light and fluffy. Mix in 1 c powdered sugar. Add concentrate and then the rest of the powdered sugar and food coloring (if desired). Top cooled cupcakes.
Anyway, they were super good!