Pink Lemonade Cupcakes

Pink Lemonade Cupcakes Recipe

Pink Lemonade Cupcakes Recipe

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Prep Time: 15 mins

Cook Time: 15-20 mins

Yield: 10 cupcakes

These Pink Lemonade Cupcakes are perfect for Summer. Drizzled with lemon sugar syrup and frosted them with a zesty lemon buttercream frosting. Decorated with pink, white, and red nonpareils, and topped off with a straw to give that retro, funky feel.

Ingredients:

FOR THE CUPCAKES

  • 115g/4oz self-raising flour
  • ¼ tsp baking powder
  • 115g/4oz butter, softened
  • 115g/4oz caster/superfine sugar
  • 2 large eggs, lightly beaten
  • pink food colouring

FOR THE LEMON SYRUP:

  • 55gg/2oz granulated sugar
  • Juice of 1 small lemon

FOR THR BUTTERCREAM FROSTING:

  • 55gg/2oz butter, softened
  • Juice and finely grated zest of1 lemon
  • 4 tbsp double (heavy) cream
  • 225g/8oz icing/confectioners’ sugar
  • pink food colouring

Directions:

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Put 10 paper liners in a bun tray.
  2. Cream the butter and caster/superfine sugar using an electric mixer. Meanwhile, sift the flour and baking powder into a separate bowl and set aside. Add the eggs, one at a time to the butter/sugar mixture followed by a spoonful of flour [to prevent curdling], then add the remaining flour and beat until smooth. Beat in a little pink food colouring to colour the mixture pale pink.
  3. Spoon or pipe the mixture into the paper liners. Bake in the preheated oven for 12-15 minutes, until risen and firm to the touch.
  4. Meanwhile, place the granulated sugar and lemon juice in a small saucepan and heat gently, stirring, until the sugar has dissolved. Leave to cool for 15 minutes. Prick the tops of the warm cupcakes all over with a skewer and liberally brush with the warm lemon syrup. Transfer to a wire rack and leave to cool.
  5. To make the buttercream frosting, place the butter, lemon juice, and lemon zest in a bowl and beat with an electric mixer for 2-3 minutes, until pale and creamy. Beat in the cream, then gradually sift in the icing/powdered/confectioners’ sugar and continue to beat for 2-3 minutes, until the buttercream frosting is light and fluffy. Beat in a little pink food colouring to give a pale pink colour.
  6. Using a small palette knife, thickly swirl the buttercream frosting over the tops of the cupcakes. Scatter sugar sprinkles or pink, white, and red ‘hundreds and thousands’ (tiny coloured sugar balls) onto a plate and roll the cupcakes’ edges in the sprinkles. Cut the straws to 8cm/3¼ inch lengths and push into the cupcakes to decorate.

Recipe Source:

The Cupcake” from Love Food by Parragon Books

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