Hi, I’m Joana. Today, I will show you a way to make pink lemon cupcakes recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pink Lemon Cupcakes Recipe
Pink Lemon Cupcakes is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Pink Lemon Cupcakes is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook pink lemon cupcakes using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pink Lemon Cupcakes:
- Prepare 2 1/4 cup All purpose Flour
- Get 1 tbsp baling powder
- Take 1/2 tsp salt
- Make ready 1 cup Full Cream Milk
- Prepare 2 as needed lemon zest
- Prepare 1/4 cup lemon juice
- Make ready 4 large Egg whites
- Make ready 1 1/2 cup sugar
- Make ready 1 stick Anchor Gold Unsalted Butter
- Take 1 tsp vanilla extract
- Prepare 1/2 tsp lemon extract or lemon oil
- Make ready 16 oz Cream Cheese
- Make ready 1 stick Anchor Gold unsalted butter
- Make ready 1 lb Powdered Sugar
- Prepare 2 tsp vanilla extract
- Get 1 as needed lemon juice
Steps to make Pink Lemon Cupcakes:
- Center a rack in the oven to 350°F. Prepare two cupcake tins by using liners or spray with non-stick cooking spray. - Whisk together the flour, baking powder and salt in a medium bowl. - Whisk together the milk, lemon juice and egg whites in a separate bowl.
- Put the sugar and lemon zest in a mixer or another large bowl and thoroughly mash it up with a whisk until the sugar is moist and fragrant. Use the same whisk from steps 2 and 3. No need to dirty more stuff. Add the butter and, working with the paddle attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. It will clump up at first, but will soften and gain volume the more you beat it.
- Add in the extracts and one third of the flour mixture and beat on medium speed just until combined. Beat in half of the wet mixture, then another third of the dry, the rest of the wet, and finally the remaining dry ingredients until incorporated. I like to stop the machine for each addition and stir the mixture in by hand for a few seconds first to avoid wearing half of it when I turn the machine back on.
- Finally, give the batter a 30 second beating to ensure that there are no lumps left and scoop/pipe the batter into the cupcake tins, filling each well 2/3 full. - Bake for about 18 minutes, or until a toothpick inserted into the cupcakes comes out clean. Cool on wire rack.
- Using a mixer, blend the butter and cream cheese together until light and fluffy. - Gradually add in the confectioners’ sugar until fully incorporated. - Mix in vanilla, lemon juice and any food coloring, if using, and beat until smooth. - Taste the frosting and add more confectioners’ sugar if you like your frosting thicker or sweeter. - Spread or pipe onto cooled cupcakes, and enjoy! - - if you are in a humid country like mine, it is better to put your mixing bowls and whisk in the fridge to cool, so that your frosting will not melt. - - but if you use the right butter you won’t have any problem. never use margarine in your frosting because it will not whip up.
So that’s going to wrap this up for this special dish pink lemon cupcakes recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
