Pink Lemonade Cupcakes

Adapted from Beantown Baker

Makes 20 standard cupcakes

2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 cup sugar

1/2 cup canola oil

4 cage free egg whites

2/3 cup thawed frozen pink lemonade concentrate

1/2 cup buttermilk

pink food coloring

Directions:

Preheat oven to 350 degrees F.  Line muffin pans with cupcake papers.  Sift together flour, baking powder, baking soda, salt in a small bowl.  Set aside. 

Whisk together sugar, oil, egg whites, and lemonade concentrate in a large bowl.  Alternatively, whisk in flour mixture and buttermilk, making 3 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 3/4 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.  Spread cupcakes with cream cheese frosting.  Enjoy!

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Random Quote of the Day

"Impossible is just a big word thrown around by small men who find it easier to live in a world they've been given than to explore the power they have to change it."

David Beckham

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Red Velvet Cupcakes with Fluffy Cream Cheese Frosting

Adapted from Paula Deen

Makes 24 standard cupcakes

2 1/2 cups unbleached all purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 tablespoons unsweetened cocoa powder

1 1/2 cups canola oil

1 cup low fat buttermilk, room temperature

2 large cage free eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract
cream cheese frosting (see recipe below)

Directions:

Preheat the oven to 350 degrees F.  Line 2 (12-cup) muffin pans with cupcake papers.  

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.  In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract with a handheld electric mixer.  Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.  

Divide the batter evenly among the cupcake tins about 2/3 filled.  Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through.  Test the cupcakes with a toothpick for doneness.  Remove from oven and cook completely before frosting.  

In a large mixing bowl, beat the cream cheese and vanilla extract together until smooth.  Add the confectioners' sugar and on low speed, beat until incorporated.  Increase the speed to high and mix until very light and fluffy.  Spread cupcakes with frosting.  Enjoy!

Cream Cheese Frosting

2 (8 ounce) fat free cream cheese packages, softened
1-2 tablespoons butter, softened

1-2 teaspoons vanilla extract

2-3 cups confectioners' sugar (powdered sugar)

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Random Quote of the Day

"To achieve great things, two things are needed: a plan, and not quite enough time." 

Leonard Bernstein

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Back from Hiatus!!!

Just a quick note.  I know it's been a while since my last update.  A huge thank you to my dedicated readers.  Since my son is out of school and we are on a vacation for the whole summer, I've decided that I will blog once or twice a week(can't promise..LOL) instead of the usual daily updates.

Bloggingly yours, 

Sadia

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