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Fizzy lemonade cupcakes

Posted on Jun 15, 2017 by in Recipes | 0 comments

Makes 12 cupcakes

Lemonade cupcakes

200 grams of plain flour

2 teaspoon of baking powder

½ teaspoon of salt

100 grams of unsalted butter (softened)

200 grams of caster sugar

2 large eggs

½ teaspoon lemon zest

1 teaspoon of vanilla bean paste

180 millilitres of bitter lemon soft drink


Lemonade buttercream

250 grams of caster sugar

135 grams of egg whites

370 grams of unsalted butter (softened)

½ teaspoon lemon zest

Yellow food colouring

For presentation

Pink sprinkles

Popping candy

Make lemonade cupcakes

  1. Preheat your oven to 180◦C.
  2. Line a cupcake tin with cupcake patties.
  3. In a medium bowl, sift the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth.
  5. Add the caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the lemon zest and eggs to the butter and sugar mixture. Mix until combined.
  7. Add the flour mixture in three batches, alternating with the bitter lemon soft drink.
  8. Evenly divide the cake batter between the cupcake patties.
  9. Bake for 20 minutes or until an inserted skewer comes out of the centre of the cupcakes clean. Set aside to cool.

Make the lemon buttercream

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70◦C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
  6. Add the lemon zest and combine well.

Assemble the lemonade cupcakes

  1. Once the cupcakes are completely cooled, use the bottom of a large piping tip to cut a hole in each of the cupcakes.
  2. Remove the middle of the cupcake. Fill the hole with sprinkles and popping candy. Replace the top of the cupcake that you cut out with the piping tip.
  3. Tint the lemon buttercream to the desired shade and add to a piping bag fitted with a Wilton 1B tip or similar.
  4. Pipe the buttercream on to each of the cupcakes in a spiral pattern.
  5. Finish with pink sprinkles and a pink straw.




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