To make these cupcakes, use any vanilla cake recipe that you wish, replacing the liquid in the recipe with pink lemonade concentrate, undiluted. You can also add a few drops of food coloring if you want it more on the pink side.
For the icing, use:
1 lb. unsalted butter (softened)
2 stick salted butter (softened
1 small pkg. lemon instant pudding mix
1 cup heavy cream
1 cup powdered sugar ( or more to suit your taste)
1 lb. unsalted butter (softened)
2 stick salted butter (softened
1 small pkg. lemon instant pudding mix
1 cup heavy cream
1 cup powdered sugar ( or more to suit your taste)
pink food coloring
In mixer set on medium speed, beat the butter until smooth and silky. Turn speed to low and add the pudding mix. when it is all incorporated, slowly add the cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Turn speed back down to low and add food coloring and add powdered sugar by tablespoons, tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Bring back down to low speed and beat for a while to get rid of air bubbles. this recipe needs to be refrigerated. Bring it to room temperature before decorating or serving.
For this cupcake stand, I just used foamboard and cake dummies I found how to make this cupcake stand from Cake Journal.
Rhonda Christensen
2009
All Rights Reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.
Rhonda Christensen
2009
All Rights Reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.
