Pink Lemonade Cupcakes

Adapted from Beantown Baker

Makes 20 standard cupcakes

2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 cup sugar

1/2 cup canola oil

4 cage free egg whites

2/3 cup thawed frozen pink lemonade concentrate

1/2 cup buttermilk

pink food coloring

Directions:

Preheat oven to 350 degrees F.  Line muffin pans with cupcake papers.  Sift together flour, baking powder, baking soda, salt in a small bowl.  Set aside. 

Whisk together sugar, oil, egg whites, and lemonade concentrate in a large bowl.  Alternatively, whisk in flour mixture and buttermilk, making 3 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 3/4 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.  Spread cupcakes with cream cheese frosting.  Enjoy!