pink lemonade princess cupcakes

My kids don't really eat which I just don't get.  When they do eat they request a lot of what I consider non-foods.  Campbell will want a 60 calorie crusher for lunch.  It takes her a good 5 to 10 minutes to finish it and she is done and off.  Never asks for a snack and I have to put on a full circus routine to get bites in at dinner.  The bribe of dessert doesn't work on her because she just isn't interested.  All of this is so weird to me.  I try to understand but, I can't get my head around it.  I love food.  Campbell's latest non-food activity is licking lemons.  She doesn't eat the lemon she just licks, puckers, smiles and repeats.  This I kinda get because the tart lemon flavor is good.  For Campbell's princess party in San Diego I thought I would incorporate the tart lemon flavor into her cupcakes.  The lemon flavor was not very pronounced in the cake portion but, the frosting was sweet and tart and down right delicious.  I don't like frosting all that much but, I was happy I piled it on these cupcakes.  Campbell had a few bites but, not sure if it was the lemon flavor, the bright pink treat or the mini tiaras on top.  Whatever the case may be the princess  had such a fun and special day hosted by Koko and Poppy.

pink lemonade princess cupcakes

adapted: the novice chef 

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen pink lemonade concentrate
1/4 cup milk
3 drops neon pink food coloring
 
3 cups sifted confectioner’s sugar
1 stick unsalted butter; room temperature
pinch salt
2 tbsp. pink lemonade concentrate
3 drops neon food coloring

cupcakes:
Preheat oven to 350F. 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 milk, making three additions of flour mixture and two of milk, beating until just smooth. Add food coloring.  

Scoop batter into liners.  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.

frosting:
Add the butter, confectioner’s sugar, salt, lemon concentrate, and food coloring to the stand mixer and mix on low using the paddle attachment until combined.
Turn the speed to med-high until the butter cream is fluffy and pink. Pipe or spread onto cooled cupcakes.