Follow by Email

Sunday, April 21, 2013

Pretty Pretty Pink Cupcakes!

So I saw an article which, facetiously or not, stated that cupcakes are sexist and representative of selfishness and isolation.
You can read the article here, but be warned, this article has very naughty language!
This made me sad. So, naturally I wanted to rebel. What could be girlier than lemon cupcakes with pink frosting spiked with white zinfandel? ;) xoxo

The Cupcakes: (from the Better Homes and Gardens cookbook, except I used lemon extract in place of vanilla and melted vanilla ice cream in place of milk.)
1 1/2 cups flour
1 cup sugar
2 tsp baking powder
3/4 cup melted vanilla ice cream
1/4 cup butter, softened
1 tsp lemon extract
1 egg

The Frosting:
2 cups powdered sugar
1/4 cup Crisco
4-5 drops red food coloring
1 cup white zinfandel

To make the cupcakes, prepare a muffin pan with 12 cupcake liners. Preheat oven to 375.
Combine cake ingredients in a bowl and beat with an electric mixer until smooth and light, 2-3 minutes. Fill cupcake liners halfway with batter and bake for 20-23 minutes or until a toothpick comes out clean. Cool on a wire rack.
To make the frosting, combine Crisco with powdered sugar. Add white zinfandel 1 Tbsp at a time and beat with an electric mixer until fluffy. Take the remaining wine and drink it.