Thursday, 18 September 2014

Pink Lemonade Cupcakes

Hey Guys! I was looking through my posts and realised I hadn't done a cupcake entry for the longest time. Fun and pretty cupcakes are what initially got me interested in baking so I decided it was definitely time to get back to them and create something fun. The end result ended up being these pink lemonade cupcakes, made up of a lemon cake topped with pink vanilla frosting. These are a perfect farewell to summer cupcake with their lively decorations and fresh flavour. 


Pink Lemonade Cupcakes

I used my trusty lemon cake recipe from my lemon drizzle cake but just shortened the baking time as the cupcakes would obviously bake quicker. This lemon cake recipe is literally the most fail proof recipe there is. Nothing has to be sifted or mixed separately, you just throw all the ingredients into one bowl and give it a mix for 2 minutes. It's really as simple as that!


Pink Lemonade Cupcakes

The frosting was a basic vanilla buttercream with a touch of pink food colouring. The creaminess of the frosting compliments the zesty flavour of the cupcakes. I personally really enjoy a strong lemon flavour in the cupcakes so having the sweet buttercream is crucial.


Pink Lemonade Cupcakes

What's great about this recipe is that the decoration is immensely simple. Even if your piping skills are not that great, you can just spread icing on top of the cupcakes with a pallet knife and then decorate with the straws and lemon wedges and still achieve the desired affect.

So for all cupcake lovers, this one is for you!


Prep Time: 20 minutes
Cook Time: 20-22 minutes
Serves: 12 cupcakes

Ingredients:



For the Cake
115g softened butter (make sure it's really soft)
170 self-raising flour
1 tsp baking powder
170g superfine sugar
2 large eggs (room temperature)
6 tbsp milk
Rind of 1 large lemon



For the Frosting

3 cups icing sugar (add more until it reaches your preferred consistency)
1 cup unsalted butter (room temperature)
tsp vanilla bean paste (add more to taste)
2 tablespoon milk
pink food colouring

For Decorations 

12 lemon wedges
cut up drinking straws
sprinkles

For the cupcakes: 

Preheat oven to 180C/360F. 


Mix all cupcake ingredients into one bowl and beat with an electric mixer for 2-3 minutes or until batter easily falls off a spoon. Fill all cupcake cases 3/4 of the way full.


Bake for 20-22 minutes until slightly golden and top and firm to the touch. Test with a toothpick to the centre and if it comes out clean the cupcakes are done.


Remove from oven and all them to cool fully before frosting. 


For the frosting: 


Mix together icing sugar and butter with an electric mixer until they are blended together and have a creamy texture. Add vanilla bean paste and milk and continue to beat for another minute.  Add pink food colouring to the frosintg as desired (its better to start off with less colour and slowly build up to desired colour). If preferred, add more vanilla bean paste to taste, or more icing sugar to make it stiffer for piping.

When cupcakes have cooled completely, frost cupcakes by transferring frosting to a piping bag fitted with a large tip (I used Wiltons 1M) and pipe onto cupcakes. 

Decorate using small lemon wedges and cut up drinking straw pieces to create the 'drink' effect.