I am a huge lemonade fan. It is one of my favorite things to drink during the summer season. Personally, nothing beats a nice cold mason jar filled with ice cubes and lemonade. So you can imagine my excitement when I came across this video tutorial showing us how to make Lemonade Cupcakes.
These are extremely refreshing and just the right amount of sweetness. Even though they have a good amount of lemon zest they are not at all too tart. They really are perfection. The buttercream is also super yummy!
To be honest with you I did not get a chance to make the homemade lemonade jelly ice cubes due to just being lazy. However, if you are serving these during a party I highly suggest you do it. They are very adorable and it really shows your guests you went that extra step.
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can some substitute with sour cream)
1 tsp vanilla extract
2 large eggs
2 tsp yellow food gel. I know it’s a lot, but these have to be really yellow!
Zest of two lemons
1 batch of fluffy vanilla buttercream frosting
1 tsp lemon essence or zest of two lemons
2 tsp yellow food gel
Lemonade jelly ice cubes
4 to 5 large lemons, juiced (3/4 cup / 180 ml)
120 ml water
6 teaspoons powdered gelatin + 12 tbsp orange juice or water
To make Lemonade jelly ice cubes
Warm the lemon juice, 1 1/2 cups (360 ml) water, and the sugar to boiling. Stir until the sugar is completely dissolved.
Pour the water into a small mixing bowl and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes.
Add the gelatin paste to the lemonade and stir until fully dissolved.
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl add lemon zest and yellow food dye and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While your cupcakes are baking and cooling prepare your buttercream frosting by adding lemon essence or zest and yellow food dye. Mix until well combined.
Fit the end of a piping bag with a Wilton 6B tip and frost your cupcakes in a donut swirl as demonstrated in the video.
Top with lemonade jelly and a yellow striped straw if you’re feeling fancy!
STORAGE: These cupcakes are best served the day they’re made but will keep in an airtight container for one day if refrigerated.
CAKE: Recipe can be used for an 8” cake tin – adjust baking time to 30-40 min and bake on 180C.
Source: The Scran Line