Saturday, October 11, 2008

Save the Tatas!

Unless you live under a rock, you are probably aware that October is Breast Cancer Awareness month. I've been lucky enough in my life to have never been directly affected by breast cancer but the importance of awareness has never been more evident. In 2008 alone, it's estimated that 182,000 women will be diagnosed with breast cancer. For more information or to donate to breast cancer research, visit Susan G. Komen for the Cure.
I thought it would be nice to make something for all the women in my life for Breast Cancer Awareness month. So I made pink lemonade cupcakes. They are super easy (they use a box cake!) and they turned out really good. The buttercream lacked a bit of flavor after I mixed it so I added a few ingredients to give it some more umph. Also, one batch of the buttercream wasn't enough for me so I had to make an emergency additional half-batch of it. I ended up having some leftover so I froze it for another time.

Pink Lemonade Cupcakes

1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix
3 egg whites
2 Tbsp vegetable oil
Non-stick spray
1 recipe Lemon Buttercream Icing (recipe follows)

* For a less tart cupcake,try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.


1. In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

2. Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes.

3.Remove the cupcakes and cool completely on a baking rack. Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lemon Buttercream Icing (this is the original serving size)

3 cups + 3 Tbsp confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color

my additions:
1 T vanilla extract
1 T lemon extract

1. Add the butter, confectioner’s sugar, salt, lemon juice, vanilla extract, lemon extract, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink.

2. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

*Icing can be frozen for 3-6 months. To reuse: thaw and remix to fluff.


Erin said...

In support of Breast Cancer is a great reason to make these great cupcakes! They look yummy!

Jaime said...

those look so good! i wanted to make those when i first saw them but forgot about them until now...

Cate said...

They look fantastic!

Meegs said...

Those look damn good. I might have to make them soon.

In the meantime, if anyone is looking to donate money for breast cancer research (to Susan G. Komen for the cure), I am walking 60-miles in 3-days this coming Friday-Sunday to raise money and awareness. So far I've raised 77% of my $3000 goal, but would love to reach 100% before I walk.

If anyone is interested, or if you wouldn't mind posting this, the link is:

Click Here

Thanks a million.

Biz said...

I liked your blog title!

I just found out that my cousin, who has been CANCER FREE from breast cancer for over five years, may have thyroid cancer - damn!

Unfortunately, I know 5 women who have had breast cancer, all survived but one, and she left a 10 and 8 year old behind!

On a brighter note, LOVE the cupcakes!

Mrs.Babbsy said...

This look so good. When my friend and I walk in the breast cancer walk she yells "Save the tata!". I will have to make some of these for her! She is a survivor!