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Pink Lemonade Cupcakes

Home  >  Inspire & Create  >  Something Sweet  >  Pink Lemonade Cupcakes


RECIPE

Pink Lemonade Cupcakes

Prep

20 mins
(+ cooling time)


Cooking

25 mins


Difficulty

Easy


Makes

12

 

Ingredients

  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tbs finely grated lemon rind
  • 2 Coles Australian Free Range Eggs
  • 1½ cups (225g) self-raising flour
  • ½ cup (110g) caster sugar
  • ½ cup (120g) sour cream
  • 2 tbs lemon juice
  • ½ (160g) lemon curd
  • Raspberry cordial, extra, to drizzle
  • Lemon slices, to serve
  • Pink cordial buttercream

  • 250g butter, softened
  • 500g icing sugar mixture
  • L2 tbs raspberry cordial

Method

  1. Preheat oven to 180°C. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases.
  2. Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add flour and stir to combine. Add the sour cream and lemon juice and stir to combine. Add the lemon curd and gently fold to marble.
  3. Divide mixture evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.
  4. PTo make the pink cordial buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the cordial and beat until well combined.
  5. Pour half the cream cheese mixture into the chilled crust in the prepared pan. Drizzle with half the remaining mango puree and gently marble with a spoon. Pour over the remaining cream cheese mixture and marble with the remaining mango puree.
  6. Spoon the buttercream into a piping bag fitted with a 1cm fluted nozzle. Pipe over cupcakes. Drizzle with extra cordial and top with lemon slices.