Pink Lemonade Cupcakes
Makes 12-18 cupcakes
2 1/2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
Egg Replacer ( Equivalent of 5 large eggs )
3/4 cup thawed frozen pink lemonade concentrate
1 teaspoon vanilla
Red food colouring
1/2 cup Soy Milk
2 tablespoons Lemon Juice
Pre-heat oven to 350° F.
In a small bow or cup, combine soy milk and lemon juice and set aside.
In a large mixing bowl, combine flour, baking powder, baking soda and salt and set aside.
In a mixer bow, whisk together sugar, oil, “eggs”, pink lemonade concentrate and vanilla until well blended.
Add about 1/3 of the flour mixture and blend
Add half the soy milk and blended
Continue alternating flour mixture and soy milk until everything is mixed together without over-blending.
Add food colouring, one drop at a time, until desired colour is reached.
Dived batter into paper cupcake cups in a muffin pan so that the cups are each about 3/4 full .
Bake for 15-20 minutes, or until a toothpick or butter knife inserted into the centre of the cupcake comes out clean.
Cool completely before frosting
Pink Lemonade Butter Cream Frosting
1/2 cup vegan butter, room temperature
1/2 cup vegan shortening
4 cups icing sugar
6 tablespoons frozen pink lemonade concentrate, thawed
1/2 teaspoon vanilla
Pink food colouring
In the bowl of a mixer, beat butter and shortening on medium high speed until well blended and fluffy.
Add icing sugar, vanilla and pink lemonade concentrate and beat on low speed until blended completely
Add food colouring, a drop at a time, beating after each addition, until desired colour is reached.
Frost, decorate and enjoy!