August 19, 2017
"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"
- FOR TOPPING
- 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
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.
TO MAKE THE TOPPING
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.
Tips & Variations
No special items needed.