Sunday, August 19, 2012

Old Fashioned Pink Lemonade & Lemonade Cupcakes for National Lemonade Day

August 20, 2012 is

National Lemonade Day

This cool, refreshing drink is a classic favorite. That’s why tomorrow is National Lemonade Day! The mixture of lemons, water, and sugar results in a pleasant contrast of sweet and sour.
Variations of lemonade can be found around the world. In France, for example, you can order a “citron pressé.” The waiter will bring you lemon juice, sugar, and water so you can add as much as you like of each ingredient! Whether you prefer yours flat or fizzy, pink or yellow, lemonade is always delicious.
However you decide to enjoy your lemonade, be sure to squeeze a glass, like this Old Fashioned Pink Lemonade, into your day in honor of National Lemonade Day!  Give the Lemonade Cupcakes (below) a whirl, too!

Old Fashioned Pink Lemonade
1 cup sugar
1 cups water

1 cup lemon juice

1 cup cranberry juice

5 cups water
1. Combine 1 cup sugar and 1 cup water in saucepan. Bring to a boil and stir to dissolve. Let cool.
2. Add sugar water, lemon juice, cranberry juice and water in 2 quart pitcher. Stir to combine and serve over ice.

Creamy Dreamy Lemonade Cupcakes
Servings: 24 cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix

1 1/4 cups water

1/2 cup powder lemonade drink mix

1 stick of butter, softened
3 eggs


1 (8oz) cream cheese, softened

1 stick of butter, softened

3 cups confectioners’ sugar

1/2 cup powder lemonade drink mix
3 tablespoons milk
2 or 3 drops yellow food color, if desired

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Pour the water into a large bowl, add the powdered lemonade mix and mix well. Add the remaining cake ingredients and mix with an electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes
While cupcakes are baking, make the frosting by combing all the frosting ingredients in a bowl and mixing well with electric mixer until creamy. Add a little more milk if necessary for proper consistency and a few drops of yellow food coloring (if desired). Chill until ready to frost cupcakes.
When cupcakes are cool, frost and keep in the refrigerator until ready to serve.

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