January 31, 2012

Treat Bag Tuesday - Pink Lemonade Cupcakes




I've been dreaming of all things summer lately.  I know this winter's been an oddly mild one and has really only just begun (we didn't get a snowfall that actually stayed on the ground here, until the week after Christmas), but I'm already longing for early-morning beach walks, sundresses, and Farmer's Markets.

Something about lemon is just so refreshingly summery.  It's just so light and citrusy... and sunshiny.  It's still a few months until I can sit on my deck, watching the water and the weeping willows blowing in the wind... but for now I can sit back, enjoy a cup of tea, savour one of these babies... and wait for warmer days.




Pink Lemonade Cupcakes

Makes 10-12 cupcakes

Cupcakes:

1/2 cup butter, soft
3/4 cup granulated sugar
1 egg
juice of 1/2 lemon
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
finely grated lemon zest (from one full lemon)
red food colouring

Preheat your oven to 350 degrees.  Prepare a muffin pan with baking liners.

1. On the finest grating surface of your grater, zest the peel of one entire lemon.  Set the zest aside.  Now cut your lemon in half and squeeze the juice from one half into a small bowl.  (Set the other half of the lemon aside - you'll be using it for the icing.)

2. In large mixing bowl, cream together the sugar and butter.  When thoroughly mixed, add the egg and beat well, until fluffy.  Now stir in the lemon juice, mixing well.

3. In a seperate bowl, sift together the flour, baking powder, and salt.  Gradually add to the wet mixture, stirring well so there are no lumps.  When it is mixed together well, slowly stir in the milk. 

4. Add a few drops of red food colouring to make it the tint of pink you'd like (I used 6 drops in my batter). Finally, add the lemon zest, stirring to distribute evenly.

5. Pour your batter into the baking liners, until they are about 2/3 to 3/4 full.  Bake in your oven until they are just done, about 20 - 24 minutes.  When they are done, they will feel springy to the touch and a toothpick inserted into the centre will come out clean.  Remove from the pan and set aside to cool on a wire rack.




Icing:

1/3 cup butter, very soft
2 cups icing sugar (approximately)
juice of 1/2 lemon
tinted sugar (optional), for garnish

Cream together the butter and half of the icing sugar.  Add the lemon juice, stirring well.  Now whip the rest of the icing sugar into the mixture, until you have the consistency you like (you may need more or less than stated above, depending on what you like).

When your cupcakes are completely cooled, you can pipe (or spread) your icing onto the cupcakes.  Garnish with a sprinkle of tinted sugar** or another garnish of your choice.

Voila!

** Tinted Sugar - put a couple of teaspoons of granulated sugar (coarse sugar works best!) in a small bowl or container.  Place a single drop of food colouring on top, and stir (or shake) until thoroughly mixed. 

Enjoy!!!


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2 comments:

  1. You are amazing! These look great too! Your popcorn was featured on my Taste This Thursday party!

    ReplyDelete
  2. Beautiful pictures. These look so delicious. Thanks for sharing your recipe

    *found you at Tatertots and Jello

    ReplyDelete

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