Pink Lemonade Recipes
Desserts
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.
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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.
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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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