Pink Lemonade Swirl Cupcakes

These are a really lovely sweet cupcake for spring. The cake is a nice light lemon one and the icing is a swirl of lemon and raspberry frosting! What more could you ask for?

I really like the cake recipe, but I will warn that if you are not a big sweet person, do a half batch of the icing and only skim it over the tops of the cakes because it is SWEET! I think it is a nice balance of sweet with the tangy lemon, but I am putting a warning in because the recipe makes a lot of the icing and I know not everyone loves icing to begin with.

I also have shown in this recipe how you can do these either as a filled cake or just plain. I am not a big fan of cupcakes with a filling inside of them, but J like them a lot so I wound up doing half each way to keep us both happy.

I plan on using these as a bit of a thank you gift for some of the people who have been assisting me while I carry out some of my PhD experimentation, so hopefully they like them! This is also the reason I have not been putting up many posts right now, because I have been spending my time cooking up ballistics gelatine instead of yummy treats.

Pink Lemonade Swirl Cupcakes

This recipe makes 12 cupcakes at 472 calories each.

img_2404

Ingredients:

Cakes

  • 115g butter (room temp.)
  • 200g castor sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 190g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120ml buttermilk (I just added 1 tsp of lemon juice to the milk)
  • The zest and juice from 3 lemons
  • 150 lemon curd (optional)

Frosting *If you are not a fan of lots of icing, half this part

  • 170g butter
  • 500g icing sugar
  • 3 Tbs double cream (whipping cream)
  • 1/2 tsp banilla
  • 1/2 tsp salt
  • juice and zest of 1 lemon
  • 120g raspberry preserves

Preparation:

  1. Preheat your oven to 170 C and line a muffin tin with 12 liners.
  2. Beat the butter and sugar together until pale and smooth.
  3. Beat in the egg and vanilla.
  4. In a separate bowl, combine the flour, baking powder, baking soda and salt.
  5. Add the dry ingredients to bowl, mixing on low until just combined.   img_2391
  6. Add buttermilk, lemon zest and lemon juice and combine on low speed.   img_2392
  7. Spoon into cake liners.                              img_2393
  8. Bake for about 20 minutes until you can insert a toothpick and it comes out clean.
  9. Allow the cakes to cool slightly.
  10. If you are going to fill the cupcakes, you can now cut out a small hole into the centre of the cakes, making sure not to break through the bottoms or sides and fill to the top with lemon curd.
  11. For the icing, beat the butter on medium high speed until light and smooth.
  12. Add the sugar on a low speed until combined. It will create a dry grainy texture, this is ok!                                  img_2394
  13. Add the cream, vanilla, salt, juice and zest and beat on high until light and fluffy (about 5 minutes).                                        img_2398
  14. Divide the icing in half.
  15. To one half of the icing, add the raspberry preserve and beat until combined.
  16. Spoon the two icings into one piping bag, trying to fill one side with the lemon and one side with the raspberry.                                 img_2399
  17. When the cupcakes are room temperture, pipe the icing on in any design you like.

Now you can enjoy some lovely pink lemonade cupcakes!

Here is an easy to print version:

Pink Lemonade Swirl Cupcakes

ngredients:

Cakes

  • 115g butter (room temp.)
  • 200g castor sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 190g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120ml buttermilk (I just added 1 tsp of lemon juice to the milk)
  • The zest and juice from 3 lemons
  • 150 lemon curd (optional)

Frosting *If you are not a fan of lots of icing, half this part

  • 170g butter
  • 500g icing sugar
  • 3 Tbs double cream (whipping cream)
  • 1/2 tsp banilla
  • 1/2 tsp salt
  • juice and zest of 1 lemon
  • 120g raspberry preserves

Preparation:

  1. Preheat your oven to 170 C and line a muffin tin with 12 liners.
  2. Beat the butter and sugar together until pale and smooth.
  3. Beat in the egg and vanilla.
  4. In a separate bowl, combine the flour, baking powder, baking soda and salt.
  5. Add the dry ingredients to bowl, mixing on low until just combined.
  6. Add buttermilk, lemon zest and lemon juice and combine on low speed.
  7. Spoon into cake liners
  8. Bake for about 20 minutes until you can insert a toothpick and it comes out clean.
  9. Allow the cakes to cool slightly.
  10. If you are going to fill the cupcakes, you can now cut out a small hole into the centre of the cakes, making sure not to break through the bottoms or sides and fill to the top with lemon curd.
  11. For the icing, beat the butter on medium high speed until light and smooth.
  12. Add the sugar on a low speed until combined. It will create a dry grainy texture, this is ok!
  13. Add the cream, vanilla, salt, juice and zest and beat on high until light and fluffy (about 5 minutes).
  14. Divide the icing in half.
  15. To one half of the icing, add the raspberry preserve and beat until combined.
  16. Spoon the two icings into one piping bag, trying to fill one side with the lemon and one side with the raspberry.
  17. When the cupcakes are room temperture, pipe the icing on in any design you like.
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