Pink Lemonade Cupcakes
Ingredients
- 1.5 cups a/p flour sifted
- 1.5 teaspoon baking powder
- Pinch salt
- 1 cup sugar
- 2 eggs
- 1 stick butter softened
- 2 teaspoon vanilla
- ¾ cup whole milk
- ½ cup lemon curd
for the buttercream
- 2 sticks butter softened
- 4 cups confectioners’ sugar
- 2 tablespoon milk
- Juice of half a lemon
- Pink gel food coloring
- Yellow gel food coloring
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin pan with cupcake liners and set aside.
- In a small bowl, whisk together your dry ingredients: flour, baking powder and salt.
- In a large bowl, whisk together eggs and sugar.
- Add butter to egg and sugar mixture and whisk some more. Add vanilla.
- Slowly add your dry ingredients to your egg and sugar mixture, alternating with the milk. Whisk and mix until completely combined.
- Fill each muffin section with approx. ¼ cup of batter.
- Bake for 15 to 18 minutes. Allow to cool on a wire rack before decorating.
- Using a knife, carve out the top center of each cupcake, about ½ an inch deep. Fill with lemon curd.
- 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.
- The buttercream is done once all ingredients are well-combined, smooth and form semi-stiff peaks.
- Divide into two separate bowls.
- Color one bowl of buttercream with pink gel food coloring and the other, yellow. You only need a small drop of each color. Mix until completely tinted.
- Set up a piping bag with Wilton tip #1Scoop both your buttercreams into the same bag, keeping them on their own sides.
- Frost each cupcake.
- Top with colorful paper straws - serve and enjoy!
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