Pink Lemonade Cupcakes

Vaccinations and doctor bills!

Crying that wakes me up at 3 am!

Formula slopped all over the kitchen!

I wasn't ready for a second child yet!

Still.

Sweet cuddles in the bed and naps together.

Raucous games between siblings.

And a face so pretty, you'd just die to see it.

Yes I do have a gap in my teeth.

Yup.  I think I have a kitten now.

Pictures to come!

Pink Lemonade Cupcakes (taken from Let Them Eat Cake!)
makes 24

2 1/2 cups all-purpose 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
5 egg whites
3/4 cup frozen pink lemonade concentrate, thawed
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk
Red food colouring (about 6-7 drops for a nice pink)

Pre-heat oven to 350° F.

In a bowl, mix together flour, baking powder, baking soda and salt until well blended. Set aside.

In the bowl of a stand mixer with whisk attachment, whisk together sugar, oil, egg whites, pink lemonade concentrate and vanilla until well blended.

Add about 1/3 of the flour mixture; whisk until blended.

Add half the buttermilk, whisk until blended.

Continue alternately adding flour mixture and buttermilk until everything is mixed together. Do not over mix.

Add food colouring, one drop at a time, until you get a nice pink colour.

Pour batter into paper cupcake cups in a muffin pan so that the cups is about 3/4 full of batter.

Bake for 15-18 minutes, or until a tester inserted into the center of the cupcake comes out clean.

Cool completely before frosting with this frosting, but replace the champagne with lemonade concentrate, and throw in 5-6 drops red food coloring.