Pink Lemonade Cake

1 cup unsalted butter 4 eggs 3 1/2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 2 cups sugar red food coloring 1 1/3 cups milk 1/4 cup lemonade concentrate, thawed 1 tsp pure lemon extract 1. Allow butter and eggs to stand at room temp for 30 minutes. In medium bowl stip together flour, baking powder, and salt; set aside. 2. Preheat oven to 350. In extra large mixing bowl beat butter with mixer on medium for 30 seconds. Gradually add sugan, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp of red foor coloring;beat to combine. Add eggs at a time, beating well after each addition. 3. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to better mixture, beating on low after each waddition just until combined. Remove half (4 cups) of tinted batter; spread in one pan. In remaining batter in bowl stir in 1/4 tsp red food coloring. Spread in second pan. Bake for 35 minutes. Ok this recipe was supposed to be for a four layer cake, if you go that route you would just cut each cake in half and alternate one light layer one dark layer with the frosting between them. I just took the easy way out and made cup cakes, so I put in the full 1/4 tsp of food coloring in the first time and then only baked them for 20 minutes, makes 24 cupcakes. Here is the frosting recipe, if you make cupcakes you will only need about half of the frosting. Lemonade Buttercream 3 cups unsalted butter 2 16 oz jars marshmallow creme 1/4 cup frozed lemonade concentrate, thawed 1 cup powdered sugar 2 tsp pure lemon extract In very large bowl beat butter with mixer on medium until light and fluffy, about 30 seconds. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping bpwl sides. Add powdered sugar and extract;beat until light and fluffy (if frosting is stiff, soften in mmicrowave for no more then 10 seconds, then beat till smooth).