Super moist vanilla cupcakes…. topped with pink lemonade buttercream – what a delicious combination. I mean, the pink lemonade buttercream has this lovely fresh flavour to it (as well as being smooth and sweet of course) and combined with the lovely light vanilla cupcake… deadly!
Baked in some cute cupcake cases and paper straws, they make a lovely addition to any picnic or party.
Now the flavouring… Pink Lemonade. Depending on where you are will depend on what you can get. If you can get the frozen concentrate then by all means use that, I think that’s the best option. There are other kinds of food flavouring, if you can’t get the frozen concentrate. I couldn’t get any pink lemonade flavouring locally and I didn’t want to wait for some that I ordered online to arrive, so I used Pink Lemonade mix up cordial concentrate. Worked a treat! As with any other flavouring, you just keep adding it a little at a time until you get the flavour you’re after. Make sure that you adjust the amount of icing/powdered sugar you use in the buttercream though. I needed to use about 1/4 cup of cordial, so I added about an extra 1/2 cup of icing sugar to the buttercream.
And because it’s coming up to Easter, I figured why not top them with some little speckled Easter eggs for fun – and a nice chocolate hit that I’m totally OK with.
I’m so loving piping at the moment. I mean, I’m no expert by any means and I’ve stuffed it up more than once, but when you can swap smoothing some frosting onto a cupcake with piping it on, it just makes all the difference. But the best thing about it is – you can usually scrape it off and start again. I can say that I’ve done that before. I did it to a friend’s birthday cake recently, that I’d piped roses all over. I just wasn’t happy with it, so I scraped all of the frosting off and started again. Of course while I was scraping the frosting off I was very unhappy, but I was really happy with the final result, so it was definitely worth it.
Pink Lemonade Cupcakes
– 330g / 11 ½ oz softened unsalted butter
– 2 & ½ cups caster or superfine sugar
– 4 eggs
– 3 & 1/3 cups Self Raising flour
– 1 cup of milk
– One or two drops of pink food colour
Preheat oven to 180°C or 350°F. Place cupcake cases into cup cake tins.
Using an electric mixer, beat the butter and sugar until nice and pale and fluffy. Add the eggs, one at a time, beating a little after each egg.
Beat the milk in gently then add the flour in 3 or 4 batches, beating gently until all combined.
Spoon the cake batter into cupcake cases until they’re about 2/3 full (they need some room to rise).
Bake for around 15 – 20 minutes or until a skewer inserted into the centre of the cupcakes comes out clean.
Make the Easy Buttercream Frosting as per the instructions. Add either Pink Lemonade flavouring or Pink Lemonade Cordial Concentrate to the frosting until it has the flavour you are happy with. If you used cordial concentrate, you’ll need to add some more icing sugar as the cordial will water the frosting down a little. Add extra icing sugar until the frosting is at the right consistency for you. Add a teeny bit of pink food colouring to make the frosting a lovely soft pink. Pipe on with your fave piping nozzle.
Makes around 24 cupcakes.