Pink Lemonade Cupcakes

Flawlessly mild and fluffy cupcakes with a touch of candy and bitter!

Ingredients

For the cupcakes:

1. 6 oz., weight unsalted butter, melted
2. 1 cup cake flour
3. 2 tablespoons cake flour
4. ½ cups granulated sugar
5. 2 tablespoons granulated sugar
6. 1-½ teaspoon baking powder
7. ½ teaspoons salt
8. 1 teaspoon meyer lemon zest
9. ¼ cubes bitter cream
10. 1 tablespoon meyer lemon juice
11. 2 entire huge eggs

For the frosting:

1. Four tablespoons unsalted butter, softened
2. 2 cups confectioners sugar
3. 1-½ teaspoon meyer lemon juice
4. 2 tablespoons milk
5. ¼ cups light red sugar pearls
6. 12 complete bendable straws

Manual

Melt 6 ounces of butter in a saucepan over low heat then set it apart until it starts to solidify once more. You want it still pourable however no longer completely melted.

Preheat oven to 350 f. Line a 12-cup muffin tin with paper liners and set apart.

In a massive mixing bowl, integrate all the cake flour, all of the granulated sugar, baking powder, salt, and lemon zest. With the mixer on low, regularly upload the melted butter and sour cream.

Add 1 tablespoon of lemon juice and eggs, one by one. Blend simplest till mixed to make sure that the cupcakes stay mild and fluffy.

Fill organized muffin cups -thirds complete of batter. Bake 18-21 mins until light and fluffy or a cake tester comes out clean.

Cool in pan for 10 minutes then transfer to a twine rack and cool absolutely.

For buttercream frosting:

Cream together the 4 tablespoons butter and confectioners’ sugar. Add 1 1/2 teaspoons lemon juice and then upload the milk 1 tablespoon at a time. Continue to feature milk till it’s smooth and creamy—should be round 1 ½ tablespoons.

Once cupcakes are cooled, unfold cupcakes with frosting or frost the usage of a #12 piping tip. Sprinkle with sugar pearls, garnish with a trimmed bendable straw and serve.

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