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Pink cupcake recipes
 Pink Lemonade Cupcakes
by Jeannie Johnston, founder
of the J-Bird Bakery www.jbirdbakery.com
Jeannie says:
"These pink lemonade cupcakes are the perfect girly treat for any party."
Makes 12.
Preheat oven to 180 degrees Celsius.
Ingredients:
Cake
- 125g Plain flour
- 160g Caster sugar
- 1tsp Baking powder
- 50g Unsalted butter (at room temperature)
- Zest of 2 lemons
- 120ml milk
- 2 eggs
Frosting
- 350g Icing sugar
- 50g Unsalted butter (at room temperature).
- 150g Cream cheese
- A few drops of pink food colouring
Instructions:
- Mix flour, sugar, butter, baking powder and lemon zest together until you get a sandy consistency.
- Gradually add the milk to the flour mixture.
- Add eggs and mix until batter is smooth.
- Divide mixture between bun cases and bake for 20-25 minutes or until golden brown on top.
Instructions for the frosting:
- Sift the icing sugar into a bowl and add butter and cream cheese. Beat for about 5 minutes until the frosting is smooth and creamy.
- Mix in food colouring.
- Do not overmix as the frosting can become too runny.
- Allow cakes to cool before piping on the frosting.
- Decorate with edible sparkles and pink sugar crystals as desired.
 The ‘Princess of Patisserie’ from New York, 26-year-old Michelle Husserl has moved to London, and opened her cupcake bar in 5 star eco friendly Rafayel Hotel.
Michelle says:
"If you want to make a low fat healthier version of these cupcakes replace the full fat milk with skim milk, or the sugar with applesauce."
Preheat oven to 177 degrees Celsius and line 12 muffin cups with paper liners.
Ingredients:
Cake
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated white sugar
- large eggs (organic)
- 1 teaspoon pure vanilla extract
- Zest of one lemon or orange (optional)
- 1 1/2 cups (195 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk
Frosting
- Organic pink food coloring
- 3 cups confectioners' sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
Instructions:
- Use an electric or hand mixer to beat the butter and sugar together until fluffy and light.
- Add eggs one at a time along and continue beating all along.
- Then add the vanilla and lemon zest.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the flour mixture and milk, in a few separate additions, while mixing on a low speed.
- When the mixture is smooth and creamy evenly fill the cupcake cups with batter.
- Bake for 18-20 minutes.
Instructions for the frosting:
- Mix together the sugar and butter in a kitchen-aid fitted with a whisk.
- Beat on medium speed for about 2 minutes until well blended.
- Add cream and vanilla and continue to beat until the frosting is at a thick, spreadable and creamy consistency.
- Add 3 or 4 drops (depending how bright you want the pink) of the organic pink food colouring. Mix together well.
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