Pink Lemonade Cupcakes
Recipe By Nechama Fiddle
- Cooking and Prep: 40 m
- Serves: 24
-
Contains:
Ingredients (14)
Cupcakes
Strawberry pink frosting
Start Cooking
For the Cupcakes
-
Preheat the oven to 350°F.
-
Line 24 regular sized muffin tins with paper liners; set aside.
-
Combine flour, baking powder, and salt in a medium bowl. Using a wire whisk, mix until thoroughly combined. Set aside.
-
In a large bowl, beat margarine using an electric mixer.
-
Add sugar, eggs, and extracts. Beat on high for five minutes, scraping the sides of the bowl occasionally.
-
Reduce mixer speed to lowest speed, and add 1/3 of the flour mixture.
-
Mix until just combined.
-
Add 1/3 cup milk, then another 1/3 of the flour mixture, the remaining milk, and the remaining flour mixture.
-
Scrape the sides of the bowl, add the food coloring and mix until just combined.
-
Divide batter evenly among the muffin tins.
-
Bake for 20-25 minutes or until an inserted toothpick comes out clean.
-
Cool completely.
For the Strawberry Pink Frosting
-
Cream margarine in a large bowl, using an electric mixer.
-
Add salt, strawberries, and 3 cups of powdered sugar. Beat on high, until smooth and creamy.
-
Add remaining powdered sugar, and mix until smooth.
-
Transfer frosting to a pastry bag fitted with a large piping tip.
-
Pipe a swirl of frosting on to each of the cooled cupcakes.
_-_Tamar_Teitelbaum.jpg "Basil Olive Oil Cake with Strawberry Glaze")
