Wednesday, 25 May 2011

Recipe: Pink Lemonade Cupcakes with Lemon Buttercream

Pink Lemonade Cupcakes with Lemon Buttercream
Hey everyone.

I have wanted to make these Pink Lemonade Cupcakes for ages and finally got the chance on a sunny afternoon a few weeks ago.

I dressed them up with some handmade mini-bunting. Cute huh?

Pink Lemonade Cupcakes:
Makes about 12

1 cup plain or all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1/2 cup caster or superfine sugar
1/4 cup canola oil
2 egg whites
1/3 cup lemon cordial concentrate (I used Bickfords)
1/4 cup buttermilk
pink food colouring
  1. Preheat over to 180C (350F)
  2. In a small bowl, mix together flour, baking powder, baking soda & salt
  3. In a large bowl whisk together sugar, oil, egg whites & corial concentrate until smooth
  4. Alternately beat in flour mixture & buttermilk 
  5. Add enough food colouring to turn batter pink
  6. Scoop batter into cupcake cases in muffin tray
  7. Bake for 20–25 minutes until tops of cakes spring back when lightly touched
  8. Let cakes sit for 5 minutes and then turn out on to wire racks to cool.
  9. Frost cooled cupcakes with Lemon Buttercream.

Lemon Buttercream:

3 cups icing sugar (confectioners sugar)
125g (3oz.) softened butter
2–3 tablespoons milk
1 teaspoon cream of tartar
1/2 teaspoon lemon essence
zest from half a lemon

  1. Beat butter with an electric mixer until pale
  2. Add 1 cup sugar, cream of tartar, lemon essence, lemon zest and 1 tablespoon milk. Beat well.
  3. Add another cup sugar and 1 more tablespoon milk. Beat well.
  4. Add final cup of sugar. Beat well. Add a little more milk if needed.
  5. Divide buttercream into two bowls and colour using food colouring – a little goes a long way.
  6. Fill the left side of you piping bag with one colour of buttercream.
  7. Fill the right side of your piping bage with the other colour of buttercream. Your bag should look like it is half-and-half of the two colours when standing vertically.
  8. Squeeze buttercream from the bag until the two colours can be seen, then pipe as normal.

Good luck!


    1. Beautiful. How do you get a two tone swirl on your cupcake?

    2. Elise from Sweet Scarlet25 May 2011 at 07:40

      Hey Renz. It's easy!

      Make up your two colours of buttercream and carefully load one colour down the left side of your piping bag, then load the other colour down the right side. So that the piping bag looks like half-and-half of the colours - vertically.

      Squeeze out excess buttercream until both colours are coming through and then pipe as normal.

      Give it a go!
      Thanks for the comment.

    3. Thanks for sharing the recipe and the 2-tone frosting trick!!! I can't wait to make these!

    4. hello - these sound wonderful - do you also have your recipe for the lemon buttercream?

    5. Hi Jill, I will add the buttercream recipe to the post now.

      Hope you like.


    6. hi scarlet
      Can you use frozen lemonade concentrate instead of lemon cordial concentrate? Not sure where I would buy condial concentrate. Thanks!

    7. Alissa - yes, definately use frozen pink lemonade concentrate - my original recipe said to use 1/3 cup frozen concentrate and I adapted it from there. Give it a go! Thanks for your comment. Elise

    8. Absolutely stunning I just love your party tables and those tissue paper flowers look gorgeous, I love making those. Do you bake your cakes in white cases and then just stand in the coloured cases? They look great and I love the two tone icing. I use SMB for my icing but will give the two tone a go next time!

    9. These look gorgeous! did you use Bickford's lemon barley or bitter lemon?

    10. Hi, I used Bickfords Diet Lemon - it doesn't taste like Diet at all!

      Sweet Scarlet Designs

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