Pink Lemonade Cupcakes

Made these last Thursday, the result was a unanimous “awesome.”

This recipe makes 10 cupcakes

scant 1 cup self rising flour

1/4 tsp baking powder

1/2 cup salted butter1/2 cu superfine sugar

2 extra large eggs

pink for coloring

1/4 cup granulated sugar

juice of 1 small lemon

 

Frosting

1/2 unsalted butter

juice and finely grated rind of 1/2 lemon

4tsp heavy cream

1 & 3/4 cups confectioner’s sugar

pink food coloring

 

To Decorate

pink/white/red sugar sprinkles

10 pink or yellow bendy straws

 

Preheat the oven to 350 F or 180 C and put 10 paper liners into a shallow muffin pan.

Sift the flour and baking powder into a large bowl. Add the butter, superfine sugar, and eggs and, using an electronic mixer, beat together until smooth. Beat in a little pink food coloring to color the batter pale pink. I don’t think there’s a thing with over-beating with cupcakes, the more you beat it the fluffier they get.

spoon the batter into the paper liners. Bake in the oven for 15-20 minutes, until risen and firm to the touch. If you still can’t tell stick a tooth pick in them, its my fool-proof test.

Meanwhile, place the granulated sugar and lemon juice in a small saucepan and heat gently, stirring until the sugar has dissolved. Let cool for 15 minutes. Prick the tops of the warm cupcakes all over with a skewer and liberally brush with the lemon syrup. Transfer the cupcakes to a wire rack and let them cool!

To make the buttercream, place the butter, lemon juice and lemon rind in a bowl and beat with an electric mixer for 2-3 minutes, until its light and fluffy.

Beat in the cream.

Then, GRADUALLY SIFT (there is a lot of stress put on both those words, I learned first hand it doesn’t quite work out right unless you do that.) the confectioners’s sugar and beat for 2-3 minutes until its light and fluffy again. Add the food coloring to give it the pink color.

Now, here’s how I decorate cupcakes, instead of using a knife, I take a ziplock bag, put the frosting in it, and cut a corner off. Tada! its so much less messy (in theory…if you don’t miss the bag!). Then you attach the sprinkles however you want and insert the straws!

 

So, I’ve been looking and looking and finally searched on Amazon for the ISBN number for this book, and
http://www.amazon.com/Cupcake-Parragon/dp/1445438070/ref=sr_1_1?ie=UTF8&qid=1327803412&sr=8-1
unfortunately it’s out of stock…Which is lame! I was really scared this book didn’t exist and you guys would be forever deprived of the other recipes that I’m not going to do!
Hopefully you won’t be, but if it never goes in stock…you just might!

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