Pink Lemonade Recipes

Frozen Pink Lemonade Dessert

Pink Lemonade Ice Cream Cake

Pink Lemonade Cupcakes


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Frozen Pink Lemonade Dessert

2 Frozen Can's Pink Lemonade

1 Large Tub Cool Whip

1 Can Evaporated Milk

1 Gram Cracker Crust (in 13 x 9 inch pan)


Mix all ingredients together.  Put in 13 x 9 inch pan with gram cracker crust. Save approx 1/4 C of crust to sprinkle on top.  Freeze.



Pink Lemonade Ice Cream Cake

2-1/2 cup Graham Cracker Crumbs

1/2 cup Sugar

1/2 cup Margarine, Melted

1/2 gal Vanilla Ice Cream, Softened

12 oz Pink lemonade, frozen concentrate, thawed


Mix crumbs, sugar and in bowl. Press mixture in bottom of a 9x13 inch pan, reserving a small amount to sprinkle on top. Mix ice cream and pink lemonade and spread on crust. Sprinkle with remaining crumbs and refreeze.



Pink Lemonade Cupcakes

1 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

Pinch salt

1/2 c. granulated sugar

1/4 c. vegetable oil

2 egg whites

1/3 c. thawed frozen Pink Lemonade Concentrate

1/4 c. buttermilk

2 or more drops red food coloring


Preheat oven to 350 F. Line muffin pan with liners.  In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.  In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.  Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).


Lemonade Buttercream:

3 c. + 3 Tbsp. confectioner’s sugar

1 stick unsalted butter at room temperature

1/8 tsp. salt

2 Tbsp. pink lemonade concentrate

Red food coloring


Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.




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