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Pink lemonade cupcakes recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Pretty pink lemonade cupcakes - a sweet afternoon indulgence.
Ingredients:
  • 125g butter, softened
  • 220g caster sugar
  • 20.00 ml finely grated lemon rind
  • 2 Free Range Eggs
  • 225g self-raising flour
  • 120g sour cream
  • 160g lemon curd
  • Raspberry cordial, to drizzle
  • Lemon slices, to serve
  • 250g butter, softened
  • 500g icing sugar mixture
  • 40.00 ml raspberry cordial
Instructions:
  • Preheat the oven to 180°C and prepare a 12-hole muffin pan with ⅓-cup (80ml) paper liners.
  • In a bowl, use an electric mixer to blend butter, sugar, and lemon rind until creamy. Incorporate eggs one at a time, mixing well. Add flour and stir. Mix in sour cream and lemon juice. Gently fold in lemon curd to create a marbled effect.
  • Evenly distribute the mixture into the paper cases. Bake for 20-25 minutes, or until a skewer inserted in the centers comes out clean. Allow them to cool before serving.
  • Make the pink cordial buttercream by using an electric mixer to whip the butter in a bowl until very pale. Slowly mix in the icing sugar in batches, beating well with each addition. Add the cordial and beat until thoroughly combined.
  • Transfer the buttercream into a piping bag equipped with a 1cm fluted nozzle. Pipe over the cupcakes and finish by drizzling extra cordial and garnishing with lemon slices.

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