Recipes

Pink Lemonade Cupcakes

Ingredients:

For the cupcakes

• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter (at room temperature)
• 2 cups white fine sugar
• 4 eggs (at room temperature)
• 3/4 cup homogenized (3.25%) milk
• 1 tsp pure vanilla extract
• freshly squeezed lemon juice and grated lemon rind from 1 lemon

• 1 cup unsalted butter (at room temperature)
• 6 cups icing sugar confectionery
• 1/4- 1/2 cup homogenized (3.25%) milk
• 1 tsp pure vanilla extract
• 3/4 tsp raspberry flavoured oil
• freshly squeezed lemon juice from 1 lemon
• Wilton Pink Icing Colour (amount will vary depending on desired pink colour)

Directions:

• Preheat oven to 350 °F
• Line muffin tins with cupcake papers (makes approximately 24).
• In a small bowl combine the all purpose flour, baking powder, salt and set aside.
• In a small measuring cup, combine the homogenized (3.25%) milk with the pure vanilla extract and set aside as well.
• In a large bowl, cream the unsalted butter until smooth with an electric mixer.
• Add the white fine sugar gradually and beat until fluffy.
• Add eggs one at a time, beating well after each addition.
• Add the dry ingredients in 3 parts, alternating with the homogenized (3.25%) milk and pure vanilla extract.
• Beat until well combined, however it is important not to overbeat the ingredients.
• Pour the lemon juice and lemon rind into the mix and gently stir by hand.
• Using an ice cream scoop, fill the cupcake papers about 3/4 full.
• Bake for 18-20 minutes (time may vary between ovens).
• Let the cupcakes cool for a few minutes, then remove from the tins and let cool completely on wire racks before you decorate.
• For the icing, in a large bowl, mix the butter and pure vanilla extract.
• Add 3 cups of icing sugar, confectionery with half the homogenized (3.25%) milk and mix until smooth and creamy. Gradually add the remaining icing sugar, confectionery and homogenized (3.25%) milk until icing is a thick enough consistency (you may not need to add all the icing sugar, confectionery and homogenized (3.25%) milk).
• Add the lemon juice and raspberry flavoured oil and mix well. If you would like a light pink frosting, add a little bit of the Wilton Pink Icing Colour.
• Ice cupcakes using the Wilton 2D tip, or whichever Wilton tip you prefer.