So we have mint growing in our herb garden and one of our favorite summer drinks is Mint Lemonade. To make it, all you do is crush up some fresh mint in the syrup mixture as you boil it. It's sweet, refreshing and just seems cooler than regular lemonade.
When I was looking for a recipe to try out today, mint lemonade just kept coming to mind so I decided to give it a shot. The end result was a little weak, but good so I'll be looking for ways to intensify the flavor later.
Mint Lemonade Cupcake:
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 powdered egg whites reconstituted w lemonade
1/3 c. lemonade
1/4 c. buttermilk
First you want to reconstitute the powdered egg whites using lemonade. Whip them until they start thickening and then slowly add the sugar as you continue whipping. Then add the oil and lemonade. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Add half the flour mixture to the whites, then add the buttermilk, followed by the rest of the flour.
Now pour the batter into a prepared muffin pan and bake in a preheated oven at 350 for about 15 minutes.
Once they're done, let them cool, poke holes in the tops with a fork and brush them with the mint lemonade.
Mint Lemonade Italian Meringue Buttercream:
Anyway, like I said they still weren't quite strong enough for me so I'll probably fiddle with the recipe a bit more. But they were awfully good though.