the perfect Pink Lemonade Cupcake
The Perfect Pink Lemonade Cupcake
Have you ever been passionate about something? It could be just a hobby or something you might want to do for the rest of your life. I have a passion of my own, making cupcakes. I have become a perfectionist when I make cupcakes. Sometimes when I make them if they aren’t just what I’m shooting for, I throw them out. To be good at making cupcakes you have to be spot on when you measure things, and pay close attention to detail when you decorate. To make the perfect Pink Lemonade Cupcake, you first have to preheat the oven to 350F and line a muffin tin with pink cupcake liners. Before adding the lemonade flavor you have to make white cake batter. Most people use the easy to cook mixture from the store, but everything taste better homemade. To make the homemade version of the white cake batter, you first need to combine two sticks of butter and half a cup of vegetable shortening together, and beat it with an electric mixer until it is light and fluffy. Slowly add three cups of sugar to the butter and shortening; adding one cup at a time to the fluffy mixture. Add five egg whites, a little at a time, to the batter, after you make sure the eggs are fully mixed in before you add the rest.
In a separate bowl, mix together three cups of all-purpose flour, half a teaspoon of baking powder, and one-fourth teaspoon of salt. After stirring it together, measure out a cup of buttermilk and set aside. Slowly incorporate the flour mixture into the butter mixture, alternating with the buttermilk. Once you have completely combined the mixtures, add two teaspoons of vanilla extract. To make it taste like lemonade, add one-third of a cup of thawed pink lemonade concentrate to the batter. When you have completely mixed the lemonade in, add one tablespoon of vegetable oil and four to six drops of bright red food coloring. Beat the batter on medium speed for two minutes. Find a medium sized ice cream scooper and evenly distribute the
Have you ever been passionate about something? It could be just a hobby or something you might want to do for the rest of your life. I have a passion of my own, making cupcakes. I have become a perfectionist when I make cupcakes. Sometimes when I make them if they aren’t just what I’m shooting for, I throw them out. To be good at making cupcakes you have to be spot on when you measure things, and pay close attention to detail when you decorate. To make the perfect Pink Lemonade Cupcake, you first have to preheat the oven to 350F and line a muffin tin with pink cupcake liners. Before adding the lemonade flavor you have to make white cake batter. Most people use the easy to cook mixture from the store, but everything taste better homemade. To make the homemade version of the white cake batter, you first need to combine two sticks of butter and half a cup of vegetable shortening together, and beat it with an electric mixer until it is light and fluffy. Slowly add three cups of sugar to the butter and shortening; adding one cup at a time to the fluffy mixture. Add five egg whites, a little at a time, to the batter, after you make sure the eggs are fully mixed in before you add the rest.
In a separate bowl, mix together three cups of all-purpose flour, half a teaspoon of baking powder, and one-fourth teaspoon of salt. After stirring it together, measure out a cup of buttermilk and set aside. Slowly incorporate the flour mixture into the butter mixture, alternating with the buttermilk. Once you have completely combined the mixtures, add two teaspoons of vanilla extract. To make it taste like lemonade, add one-third of a cup of thawed pink lemonade concentrate to the batter. When you have completely mixed the lemonade in, add one tablespoon of vegetable oil and four to six drops of bright red food coloring. Beat the batter on medium speed for two minutes. Find a medium sized ice cream scooper and evenly distribute the