Tania is a fellow avid cupcake baker and scrapbooker (but her scrapbooks are infinitely cooler than mine). Check out her blog here.
Pink Lemonade Cupcakes:
115g/4oz self-raising flour
1/4 tsp baking powder
115g/4oz butter softened
115g/4oz caster sugar
2 large eggs, lightly beaten
pink food colouring
55g/2oz granulated sugar
juice of 1 small lemon
buttercream (I did a cream cheese icing with lemon instead of this one):
115g/4oz unsalted butter softened
juice and finely grated rind of 1/2 lemon
4 tbsp double cream
225g/8oz icing sugar
pink food colouring
pink and white sugar sprinkles
pink, white and red hundreds and thousands
pink or yellow drinking straws
Preheat oven to 180degrees. Put cases in bun tray
Sift flour and baking powder in large bowl. Add butter, caster sugar
and eggs and using an electric mixer, beat together until smooth. Beat
in a little pink food colouring to colour the mixture pale pink.
Spoon mixutre into paper cases. bake in the oven for 15-20 minutes
until risen and firm to touch. (I did mini cupcakes so cooked them for
10 minutes on fan bake and this was fine)
Meanwhile place granulated sugar and lemon juice in small saucepan and
heat gently, stirring, until sugar has dissolved. Leave to cool for
15 mintues. Prick the tops of the warm cupcakes all over with a
skewer and liberally brush with the lemon syrup. Transfer to a wire
rack and leave to cool.
To make buttercream, place butter, lemon juice and lemon rind in a
bowl and beat with an electric mixer for 2-3 minutes, until pale and
creamy. beat in the cream then gradually sift in icing sugar and
continue beating for 2-3 minutes until buttercream is light and
fluffy. Beat in a little pink food coouring to give a pale pink colour
Using a small palette knife, thickly swirl the buttercream over the
tops the cupcakes. Scatter sugar sprinkles in the centre of 5 cupcakes
and edge the remaining cupcakes with hundreds and thousands. Cut the
straws to 8cm lengths and push into the cupcakes.
Coffee & Walnut Cupcakes:
For the cupcakes:
150g (6oz) butter, softened
150g (6oz) caster sugar
3 large eggs
125g (4oz) plain flour
1/2 tsp baking powder
75g (3oz) walnut pieces
2 1/2 tsp instant coffee, dissolved in 1tbsp hot water (I used the
For the Frosting:
2 tbsp milk
2 tbsp instant coffee
85g (3oz) butter, at room temperature
160g (6oz) icing sugar, sifted
Walnut halves, to decorate
Preheat oven to 175degrees. Line two 12 cup muffin pans with paper baking cups
Beat butter and sugar togehter until pale and creamy, then beat in the
eggs one at a time. sift the flour and baking power (book omits this
but kinda needs to be there and its in the ingredient list!!!!) over
the butter mixutre and stir in. Fold in the walnuts and coffee.
Divide mixture between the paper baking cups and spread out evenly.
Bake for 15 minutes (i did 10) until golden and cupcakes spring back
when pressed gently. transfer to a wire rack to cool.
To make frosting, warm the milk and coffee in a pan, stirring until
coffee has dissolved. Pour into a bowl, leaving to cool unitl just
warm before adding butter and icing sugar. Beat together unti lsmooth
and creamy. spread the frostin govcer the cooled cupcakes then
decorate with walnut halves.
store unfrosted in an airtight container for up to 3 days. use frosted
cakes on the day they are decorated.
(I just used a butter/icing sugar/milk/vanilla essence icing).
The Birthday display- Talk about a cute stand!
Thank you letting me share your beautiful creations Tania! xx