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