Pink Cupcakes
Recipe: #27690
August 19, 2017
Categories: Desserts, Cupcakes, Baby Shower, Birthday, Brunch, Christmas Easter, Mothers Day, Potluck, Oven Bake, Vegetarian, Flour, more
"These have intense flavor and have a lovely light pink color, they are perfect for a baby girl's baby shower. You will need approx 2 1/2 whole lemons for this, This will make 20 big cupcakes or 1 9-inch pan"
Original is 20 servings
Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (99 g)
- Calories 341.7
- Total Fat - 19.6 g
- Saturated Fat - 14.6 g
- Cholesterol - 66.1 mg
- Sodium - 111.6 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 0.9 g
- Sugars - 27.8 g
- Protein - 4.2 g
- Calcium - 54.6 mg
- Iron - 0.5 mg
- Vitamin C - 12.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Combine butter and sugar until light and fluffy.
Step 3
Add eggs one at a time, mixing well in between.
Step 4
Beat in vanilla and lemon zest. Add red food coloring, as much as desired.
Step 5
Sift together the flour, baking powder and salt and then add to the batter. Now in a small bowl combine lemon juice and maraschino juice. Add slowly to batter.
Step 6
Bake for 15 minutes, or until toothpick come out clean (they will look pink and spongy on top). Cool completely.
TO MAKE THE TOPPING
Step 7
Combine whipped topping and confectioners' sugar in a mixing bowl.
Step 8
Add in vanilla, cream of tartar and lemon juice. Combine really well.
Step 9
Once combined put mixer on high and whip until stiff. Top each cupcake.
Tips
No special items needed.
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