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My hus­band men­tioned that he’d seen a Paula Deen recipe for pink lemon­ade cake.  I thought that sounded really nice and would be a great Sum­mer­time dessert.  After look­ing at Paula’s recipe online and the com­ments by users who had found it “too dense” “too this” or “too that” I decided to run with her basic flavour idea but to tweak it and hope­fully turn out some­thing really nice.

This is what I did.  It’s really easy and very tasty.

Pink Lemonade Cupcake Batter by Cake Artisan

Pink Lemon­ade Cup­cake Batter

I took a box of white cake mix and pre­pared it as directed on the box except that I don’t like to use oil in my cakes so I replaced the 1/3 cup of oil with an equiv­a­lent 1/3 cup of nat­ural, unsweet­ened apple sauce.  To the mix I then added three heaped table­spoons of the Coun­try Time Pink Lemon­ade drink mix and also added a dash of Mada­gas­car Vanilla and about a table­spoon of lemon zest.  I decided I wanted my cake to be more pink than the pale colour it was cur­rently so I added a dash of pink food colour­ing until it was pink enough for me.

Ingre­di­ents so far:

1 box of Moist White Cake Mix

3 egg whites (no yolks)

1/3 cup nat­ural, unsweet­ened apple sauce

1 & 1/4 cup of water

3 heaped table­spoons of Coun­try Time Pink Lemon­ade drink mix pow­der (not diluted)

1 tsp of Mada­gas­car Vanilla or Vanilla Essence

1 table­spoon of fresh lemon zest

Country Time - Pink Lemonade

Coun­try Time — Pink Lemonade

Pink food colouring


(Bak­ing purists are prob­a­bly rolling their eyes at my sug­ges­tion of using a box mix and then the addi­tion of pink food colour­ing.  It worked for what we were doing here so I’m ok with it.  If you aren’t, there are plenty of from scratch white cake recipes out there to delight your pure lit­tle baker’s hearts.)

Even though I have a pas­sion for bak­ing we try not to keep too many good­ies in the house because we both could stand to lose some weight.  So we send our good­ies off to work with my hus­band and I’ve heard his cowork­ers think this is ok.  Since they are headed for the office I decided to make cup­cakes as they are far more man­age­able than need­ing to find a knife and plates for carv­ing up a larger sin­gle cake.

Next I cre­ated a tasty com­ple­men­tary frost­ing.  I pretty much always go for my basic cream cheese frost­ing and just change it up a lit­tle to suit what it is that I’m making.


Crust­ing cream cheese buttercream

5 heaped table­spoons of Coun­try Time  Pink Lemon­ade Drink Powder

Pink Lemonade Cupcake by Cake Artisan adapted from Paula Deen's Pink Lemonade Cake

Pink Lemon­ade Cupcake

After the cup­cakes came out of the oven and cooled I frosted them with a gen­er­ous swirl of but­ter­cream and some sugar sprin­kles just to make them shiny.  So that’s it folks.. really a quick and easy recipe and per­fect for sum­mer meal­times or snacks.  Enjoy!  And remem­ber if you have any ques­tions don’t hes­i­tate to email me.  I try to answer all emails even if they may take a cou­ple of days to get you your response.

~ Colleen



(3) Comments   


Kelly on 23 July, 2011 at 4:11 pm #

Ok first of all, I LOVE your yel­low kitchen aid mixer! SOOO cute! And this pink lemon­ade cake sounds deli­cious :) Love your blog and so glad to be a new fol­lower! xoxo

Colleen on 23 July, 2011 at 7:27 pm #

Hi Kelly! You are too sweet! Yes I love my Kitchenaid Mixer and her name is But­ter­cup! ;-) The pink lemon­ade cakes were so lovely but one was enough. I’m going to go visit your blog also and I’m actu­ally eat­ing myself health­ier (I’ll never be skinny) at this time. All the best and thank you so much for drop­ping by and com­ment­ing! ~ Colleen

Kaile Erhart on 13 June, 2012 at 12:12 pm #

I haven’t tried these cup­cakes before, but what if the but­ter­cream frost­ing was lemon?! That sounds like a nice punch to the sweet cake

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