To me, summer means long days at the beach, rooftop parties, family barbeques and drinking refreshing lemonade non-stop.
Lemonade is the drink I crave as it heats up outside. The overwhelming citrus flavor that makes you pucker coupled with the precise amount of sweetness over a glass of ice is liquid perfection. I simply can’t get enough.
I have been adding lemonade flavor to everything this summer including this Pink Lemonade Cake. I was inspired by the original Lemonade Cake on BHG which looked like a simple and delightful sheet cake that I could definitely have fun making!
I simply made the following small changes to the recipe:
- I swapped the regular lemonade concentrate for pink lemonade concentrate in both the cake and frosting recipes.
- I also added a few drops of red food coloring to both the cake and frosting recipes to punch up the cute pink color.
The result was just what I expected: tart, sweet and delicious just like my beloved pink lemonade drink I adore. If you are looking for the perfect summer dessert, you have found it right here.
In my family, I’m the one who brings the dessert to get-togethers. To be honest, I’m perfectly okay with that. I’d like to think that desserts, and sometimes appetizers, are my specialty. I love bringing desserts because they remind me of celebrations and joy. Desserts seem to have a special power to make people smile. Desserts also seem to crave having a candle put in them for someone to make a wish. Who knows, maybe there’s a tiny bit of magic in sugar. I’m not going to be the one to question it.
This coming Sunday is Mother’s Day, and of course, I will be providing the dessert. When I found a recipe for Pink Lemonade Cake, I knew that’s what I wanted to make! I decided to give it my own little twist by making cupcakes instead of cake. For me there’s only one thing better than cake and that’s cupcakes. The results were as cute as ever!
I made 24 cupcakes by following the recipe exactly with just a few simple changes. I placed a scoop of the lighter color batter in a paper lined cupcake pan first. Then I went back and added a scoop of the darker batter. I baked the cupcakes at 350 degrees F for about 18 minutes or until a toothpick inserted into the center came out clean.
I’m pretty sure these will be the perfect treat for Mother’s Day. These lemony cupcakes have just the right amount of sweetness and freshness.
To make the cupcakes extra special, I added a few embellishments, including a pink striped paper straw, a slice of lemon, and a pendant flag. The pendant is simply a piece of washi tape folded in half, sticky sides together, with a v-cut in the end. The word, “Mom” written with a gold marker, finishes it off.
So, this Sunday celebrate mom, grandma, or any other special mother in your life with these Pink Lemonade Cupcakes made with heart. And to my own mom, Happy Mother’s Day!
Get the full recipe here.
Michael Wurm, Jr. – Inspired by Charm