Today is Scarlet’s birthday – hooray! I honestly can’t believe it and maybe I’ll write more about that for a non-recipe post instead. We were at a local bakery yesterday (with masks, of course) and saw these amazing Pink Lemonade Cupcakes – complete with the little straws! In fact, I made these a year or two ago so it reminded me that I’ve been meaning to post these for ages. We also got a vanilla M&Ms cupcake. We couldn’t wait until after dinner so we took a fork and got a bite of one cupcake, and then turned the plate around, and got a bite of the other cupcake. It was hard to choose a favorite. I think Scarlet liked these best, so I’m sharing these.
Pink Lemonade Cupcakes:
What You Need:
For the cupcakes:
1.5 cups all-purpose flour, sifted
1.5 tsp baking powder
1 cup sugar
1 stick butter, softened
2 tsp vanilla
¾ cup whole milk
½ cup lemon curd
For the buttercream:
2 sticks butter, softened
4 cups confectioners’ sugar
2 tbsp milk
Juice of half a lemon
Pink gel food coloring
Yellow gel food coloring
Yields: 12-15 cupcakes
What You Do:
1 – First, preheat oven to 350 degrees F.
2 – Then, line a muffin pan with cupcake liners and set aside.
3 – In a small bowl, whisk together your dry ingredients: flour, baking powder and salt.
4 – Then, in a large bowl, whisk together eggs and sugar.
5 – Add butter to egg and sugar mixture and whisk some more, and then add vanilla.
6 – Slowly add your dry ingredients to your egg and sugar mixture, alternating with the milk. Whisk and mix until completely combined.
7 – Then, fill each muffin section with approx. ¼ cup of batter.
8 – Bake for 15 to 18 minutes. Allow to cool on a wire rack before decorating.
9 – Using a knife, carve out the top center of each cupcake, about ½ an inch deep. Fill with lemon curd.
10 – In a large bowl, use an electric mixer to beat butter, confectioners’ sugar, milk and lemon juice. Start on slow and gradually increase the speed to high.
11 – The buttercream is done once all ingredients are well-combined, smooth and form semi-stiff peaks.
12 – And then, divide into two separate bowls.
13 – Color one bowl of buttercream with pink gel food coloring and the other, yellow. You only need a small drop of each color. Then, mix until completely tinted.
14 – Set up a piping bag with Wilton tip #1M. Scoop both your buttercreams into the same bag, keeping them on their own sides.
15 – And then frost each cupcake.
16 – Lastly, top with colorful paper straws – serve and enjoy!
Well now I’m wondering when it’s too early to eat cupcakes on a birthday, because putting this post together is making my stomach growl! I think it’s never too early on a birthday, right?