Pink lemonade cupcakes with swiss meringue buttercream frosting

It’s so cold here this week, it was raining hail couple of days back. So I wanted to make something summery just to feel summery.

Swiss meringue buttercream frosting

  • Butter – 125gm
  • Sugar – 100gm
  • Egg whites – 2
  • Vanilla extract – 1/2 teaspoon
  • Icing sugar – 10gm

Method
Cupcakes

  • Preheat the oven to 190 degrees celsius and line the muffin tin with cupcake liners.
Ingredients

Cake (makes 6 cupcakes)

  • Cake flour – 60gm
  • Sugar – 50gm
  • Butter – 60gm
  • Eggs – 1 large
  • Vanilla extract – 1 teaspoon
  • Baking powder – 1/2 teaspoon
  • Pink lemonade juice – 60ml
  • Lemon zest – 1/4 teaspoon
  • Pink food colour (optional)
  • Buttermilk – 60ml
  • Cream the butter and sugar with an electric blender until soft. In a separate bowl, beat the egg white until fluffy. Add the egg white to the butter-sugar mix. 
  • Add in the vanilla extract and the baking powder. 
  • Add the flour and the egg yolk to the mix and beat.
  • Add in the pink lemonade juice, butter milk and lemon zest and beat using an electric blender.
  • Fill in the cupcake liners to about 3/4 and bake for about 20-25 minutes, check from about 18 minutes. 
Swiss meringue buttercream frosting

  • Use a double boiler or a bowl on a pan of simmering water. Add the egg whites when the water starts to boil. 
  • Add the sugar to the egg whites and whisk until the sugar is completely dissolved.
  • Transfer this mix to a bigger bowl if you are using hand mixer, it takes longer than a stand mixer. 
  • Whisk until glossy smooth peaks are formed. 
  • Cut the butter into small squares and add it in slowly, while the blender/mixer is running. 
  • It may look curdled but keep beating for about 10-15 minutes. It will turn into a very beautiful silky smooth frosting.  Add in the vanilla and icing sugar and beat again so it combines. 
  • Add few drops of pink colour to get a nice pink colour (optional) 

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