Pink Cupcakes

20
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"These have intense flavor and have a lovely light pink color, they are perfect for a baby girl's baby shower. You will need approx 2 1/2 whole lemons for this, This will make 20 big cupcakes or 1 9-inch pan"

Original recipe yields 20 servings
OK
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (99 g)
  • Calories 341.7
  • Total Fat - 19.6 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 66.1 mg
  • Sodium - 111.6 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 27.8 g
  • Protein - 4.2 g
  • Calcium - 54.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 12.6 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Combine butter and sugar until light and fluffy.

Step 3

Add eggs one at a time, mixing well in between.

Step 4

Beat in vanilla and lemon zest. Add red food coloring, as much as desired.

Step 5

Sift together the flour, baking powder and salt and then add to the batter. Now in a small bowl combine lemon juice and maraschino juice. Add slowly to batter.

Step 6

Bake for 15 minutes, or until toothpick come out clean (they will look pink and spongy on top). Cool completely.

TO MAKE THE TOPPING


Step 7

Combine whipped topping and confectioners' sugar in a mixing bowl.

Step 8

Add in vanilla, cream of tartar and lemon juice. Combine really well.

Step 9

Once combined put mixer on high and whip until stiff. Top each cupcake.

Tips & Variations


No special items needed.

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