August 19, 2017
Desserts, Cupcakes, Add it in the lunch box,
Budget-Friendly, Cooking For A Crowd, Cooking With Condensed Soup, Kid Pleaser, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Ladies Luncheon, Mother's Day, Potluck, Oven Bake, Vegetarian, Flour more
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"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"
Preheat oven to 350 degrees F (180 degrees C).
Combine butter and sugar until light and fluffy.
Add eggs one at a time, mixing well in between.
Beat in vanilla and lemon zest. Add red food coloring, as much as desired.
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.
Bake for 15 minutes, or until toothpick come out clean (they will look pink and spongy on top). Cool completely.
Combine whipped topping and confectioners' sugar in a mixing bowl.
Add in vanilla, cream of tartar and lemon juice. Combine really well.
Once combined put mixer on high and whip until stiff. Top each cupcake.
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