Wouldn’t you know it? Winter finally arrived!
And while the temperatures are still warm for January, I am definitely feeling de-conditioned to these sub-zero temperatures!! The bugz have been begging for pink cupcakes since they read Pinkalicious, so today seemed like the perfect day to channel a bit of summertime flavour in the kitchen!
I found this recipe at A Beautiful Mess Blog. Let me tell you: it is really hard to find a pink lemonade cupcake recipe that doesn’t just ask for a white cake mix and frozen pink lemonade. This one was from scratch, thankfully!
For the batter:
Combine – 2-1/2c flour, 2c sugar, 2t baking soda, 1/2t salt, and the zest of one lemon
Combine – 1-3/4c water, 2/3c unsweetened applesauce (or oil), 1/2t vanilla, 2t vinegar, and the juice from the lemon
Mix the wet into the dry until combined, without lumps. It is a very runny batter!
Add 3 drops of red food colouring to make it pink…and then add more, because they weren’t very pink after baking them 
Pour into lined muffin tins, about 2/3 full
*side note: someone should invent liners with a LINE inside that marks the 2/3 mark!*
Bake at 350 degrees for 13 minutes for mini muffins, or 20 minutes for regular muffins
When they’re completely cooled, it’s time for icing!!
Whip mercilessly 1c softened butter, 1-1/2c icing (powdered) sugar, and the juice from half a lemon. Whip it real good, until it’s so fluffy, you could diiiiie!! Add 3-4 drops of red food colouring and beat some more 
Pipe onto cooled muffins…
And eat!
This made 48 mini cupcakes and 12 regular cupcakes (which are equal to 3 mini cupcakes!). The beauty of this is that the minis clock in at a mere 62kcal.
THAT makes me happy
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