Pink Lemonade Cupcakes for Casual Wedding

by Anna Olson
1 595 vues•11 juin 2021 217 1 PARTAGER ENREGISTRER Oh Yum with Anna Olson 1,15 M d’abonnés Pink Lemonade Cupcakes are the perfect dessert for a casual wedding. Professional Baker Anna Olson will show you how to make these delicious treats! Subscribe for more video recipes: http://goo.gl/MJV4af Recipe Makes 15 cupcakes Prep Time: 40 minutes Cook Time: 18 minutes Ingredients Cupcakes 1 ½ cups (225 g) all-purpose flour 2/3 cup (140 g) granulated sugar 2 tsp baking powder ½ tsp baking soda Finely grated zest of 1 lemon ½ cup (125 mL) vegetable oil ½ cup (125 mL) buttermilk 2 large eggs 1 large egg yolk 2 Tbsp fresh lemon juice 1 tsp vanilla extract Pink food colouring gel Frosting 1 ½ cups (340 g) unsalted butter, room temperature 6 cups (780 g) icing sugar Finely grated zest of 1 lemon ½ tsp fine salt ¼ cup (60 mL) whipping cream 3 Tbsp (45 mL) fresh lemon juice 1 Tbsp vanilla extract Pink & yellow food colouring gels Pink or yellow sprinkles or candies, for décor Directions 1. Preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with 15 pink paper or foil liners. 2. Sift the flour, sugar, baking powder and baking soda into a large mixing bowl. Add the lemon zest and whisk in, to draw out the lemon flavour. 3. In a separate bowl, whisk the oil, buttermilk, eggs, egg yolk, lemon juice and vanilla together. Add this all at once to the flour and whisk vigorously by hand until the mixture is smooth and thickened, about 2 minutes. 4. Scoop the batter into the muffin tin, filling then about 2/3 full. Bake for 15 to 18 minutes, until they spring back when gently pressed. Cool the cupcakes in their tin on a rack for 15 minutes, before removing to cool completely. 5. For the frosting, use electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar, lemon zest and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the cream, lemon juice and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build structure so your frosting will hold its shape. 6. Divide the frosting between 3 bowls. Stir pink food colouring into one bowl, yellow into a second and leave the third white. Spoon each of the frosting into their own, separate small piping bag (no tip needed). Lay out a square of plastic wrap. Snip a ¾-inch (1.7 cm) opening at the end of each piping bag and pipe a wide strip of each colour frosting, side-by-side, the full length of the plastic wrap at the centre . Repeat this one more time, so that the frosting ‘ribbons’ are 6 in a row, or alternating colours. Have ready a large piping bag fitted with a large star tip. Roll up the plastic wrap so that the ribbons of frosting retain their shape and carefully lift this and place it into the large piping bag, with an open end of the plastic inserted towards the tip. Leave the plastic wrap in the piping bag. 7. Pipe large spirals of the frosting onto each cupcake – you will see that you get a colourful rainbow swirl of frosting. Top each cupcake with sprinkles or candies and enjoy. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv #AnnasOccasions #Cupcakes #OhYum 20 commentaires ahlam Benmbarek Ajouter un commentaire public... Tariq VD Westhuizen Tariq VD Westhuizen il y a 1 heure Me: I wish someone loves my comments Anna Olson: I hope you measured your flour 😂😂😂😂 4 Oh Yum with Anna Olson MC Planespotting MC Planespotting il y a 1 heure Just looks indulging! Great recipe for a Friday! Thank you for sharing 2 Oh Yum with Anna Olson Pablo Edel Anido Reyes Pablo Edel Anido Reyes il y a 1 heure Siempre tan espectaculares las recetas. 1 Bhavana Nair Bhavana Nair il y a 1 heure Thank you for such amazing recipes..its asmr of its own class. Oh Yum with Anna Olson Dmitry Dmitry il y a 46 minutes Keep posting these! Always happy to see your videos. It’s been almost 3 years Aurel Sheremetaj Aurel Sheremetaj il y a 1 heure so beautiful and delicious Ana L. Mendoza il y a 20 minutes Hi, Anna, Greetings from Santo Domingo, Dominican Republic. Love your recipes! You're awesome! Heather Pham il y a 1 heure I love your baking and detail explains about all you've been sharing to bakers around the world. Wish you well and always show your talent and creativity.. Christina Gou il y a 33 minutes Can we just appreciate the beautifully blue mixer 💙😍 1 Danny Cleland il y a 1 heure I love you and your cooking 2 dusk dawn il y a 58 minutes I adore Anna's cupcakes...😍 Nirasha Silva il y a 53 minutes what can you use as an alternate for buttermilk? Chef Shooba il y a 9 minutes They are lovely!! Sudha Kaladharan il y a 8 minutes Hi I am a vegan what ingredient can be used instead of eggs VJ's Kitchen il y a 53 minutes Super cupcakes recipe 👍🏻 Blanca Adame il y a 1 heure 😍😋😋😋 Suresh Maharhan il y a 1 heure Mouth watering Dear sis Meenakshi Meena il y a 1 heure Hi anna 51:27 EN COURS DE LECTURE The Fudgiest Frosted Brownies EVER MADE, Live with Anna Olson! Oh Yum with Anna Olson 29 k vues Diffusé il y a 1 semaine EN COURS DE LECTURE Mix - Oh Yum with Anna Olson YouTube 18:02 EN COURS DE LECTURE 털실(니트) 딸기 레드벨벳 케이크 만들기❣️ : Winter Knitted Strawberry Red Velvet Cake Recipe | Cooking tree Cooking tree 쿠킹트리 1,5 M de vues il y a 1 an 8:50 EN COURS DE LECTURE Professional Baker Teaches You How To Make CRÈME CARAMEL! Oh Yum with Anna Olson 2,6 M de vues il y a 1 an 14:36 EN COURS DE LECTURE Butter Cookie Box | Butter & Chocolate Cookie Variations Gracious Treatz 887 k vues

Pink Lemonade Cupcakes are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Pink Lemonade Cupcakes are the perfect dessert for a casual wedding. Professional Baker Anna Olson will show you how to make these delicious treats!

Follow along with the 📝 recipes below👇🏾👇🏾

1 595 vues•11 juin 2021 217 1 PARTAGER ENREGISTRER Oh Yum with Anna Olson 1,15 M d’abonnés Pink Lemonade Cupcakes are the perfect dessert for a casual wedding. Professional Baker Anna Olson will show you how to make these delicious treats! Subscribe for more video recipes: http://goo.gl/MJV4af Recipe Makes 15 cupcakes Prep Time: 40 minutes Cook Time: 18 minutes Ingredients Cupcakes 1 ½ cups (225 g) all-purpose flour 2/3 cup (140 g) granulated sugar 2 tsp baking powder ½ tsp baking soda Finely grated zest of 1 lemon ½ cup (125 mL) vegetable oil ½ cup (125 mL) buttermilk 2 large eggs 1 large egg yolk 2 Tbsp fresh lemon juice 1 tsp vanilla extract Pink food colouring gel Frosting 1 ½ cups (340 g) unsalted butter, room temperature 6 cups (780 g) icing sugar Finely grated zest of 1 lemon ½ tsp fine salt ¼ cup (60 mL) whipping cream 3 Tbsp (45 mL) fresh lemon juice 1 Tbsp vanilla extract Pink & yellow food colouring gels Pink or yellow sprinkles or candies, for décor Directions 1. Preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with 15 pink paper or foil liners. 2. Sift the flour, sugar, baking powder and baking soda into a large mixing bowl. Add the lemon zest and whisk in, to draw out the lemon flavour. 3. In a separate bowl, whisk the oil, buttermilk, eggs, egg yolk, lemon juice and vanilla together. Add this all at once to the flour and whisk vigorously by hand until the mixture is smooth and thickened, about 2 minutes. 4. Scoop the batter into the muffin tin, filling then about 2/3 full. Bake for 15 to 18 minutes, until they spring back when gently pressed. Cool the cupcakes in their tin on a rack for 15 minutes, before removing to cool completely. 5. For the frosting, use electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar, lemon zest and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the cream, lemon juice and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build structure so your frosting will hold its shape. 6. Divide the frosting between 3 bowls. Stir pink food colouring into one bowl, yellow into a second and leave the third white. Spoon each of the frosting into their own, separate small piping bag (no tip needed). Lay out a square of plastic wrap. Snip a ¾-inch (1.7 cm) opening at the end of each piping bag and pipe a wide strip of each colour frosting, side-by-side, the full length of the plastic wrap at the centre . Repeat this one more time, so that the frosting ‘ribbons’ are 6 in a row, or alternating colours. Have ready a large piping bag fitted with a large star tip. Roll up the plastic wrap so that the ribbons of frosting retain their shape and carefully lift this and place it into the large piping bag, with an open end of the plastic inserted towards the tip. Leave the plastic wrap in the piping bag. 7. Pipe large spirals of the frosting onto each cupcake – you will see that you get a colourful rainbow swirl of frosting. Top each cupcake with sprinkles or candies and enjoy. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv #AnnasOccasions #Cupcakes #OhYum 20 commentaires ahlam Benmbarek Ajouter un commentaire public... Tariq VD Westhuizen Tariq VD Westhuizen il y a 1 heure Me: I wish someone loves my comments Anna Olson: I hope you measured your flour 😂😂😂😂 4 Oh Yum with Anna Olson MC Planespotting MC Planespotting il y a 1 heure Just looks indulging! Great recipe for a Friday! Thank you for sharing 2 Oh Yum with Anna Olson Pablo Edel Anido Reyes Pablo Edel Anido Reyes il y a 1 heure Siempre tan espectaculares las recetas. 1 Bhavana Nair Bhavana Nair il y a 1 heure Thank you for such amazing recipes..its asmr of its own class. Oh Yum with Anna Olson Dmitry Dmitry il y a 46 minutes Keep posting these! Always happy to see your videos. It’s been almost 3 years Aurel Sheremetaj Aurel Sheremetaj il y a 1 heure so beautiful and delicious Ana L. Mendoza il y a 20 minutes Hi, Anna, Greetings from Santo Domingo, Dominican Republic. Love your recipes! You're awesome! Heather Pham il y a 1 heure I love your baking and detail explains about all you've been sharing to bakers around the world. Wish you well and always show your talent and creativity.. Christina Gou il y a 33 minutes Can we just appreciate the beautifully blue mixer 💙😍 1 Danny Cleland il y a 1 heure I love you and your cooking 2 dusk dawn il y a 58 minutes I adore Anna's cupcakes...😍 Nirasha Silva il y a 53 minutes what can you use as an alternate for buttermilk? Chef Shooba il y a 9 minutes They are lovely!! Sudha Kaladharan il y a 8 minutes Hi I am a vegan what ingredient can be used instead of eggs VJ's Kitchen il y a 53 minutes Super cupcakes recipe 👍🏻 Blanca Adame il y a 1 heure 😍😋😋😋 Suresh Maharhan il y a 1 heure Mouth watering Dear sis Meenakshi Meena il y a 1 heure Hi anna 51:27 EN COURS DE LECTURE The Fudgiest Frosted Brownies EVER MADE, Live with Anna Olson! Oh Yum with Anna Olson 29 k vues Diffusé il y a 1 semaine EN COURS DE LECTURE Mix - Oh Yum with Anna Olson YouTube 18:02 EN COURS DE LECTURE 털실(니트) 딸기 레드벨벳 케이크 만들기❣️ : Winter Knitted Strawberry Red Velvet Cake Recipe | Cooking tree Cooking tree 쿠킹트리 1,5 M de vues il y a 1 an 8:50 EN COURS DE LECTURE Professional Baker Teaches You How To Make CRÈME CARAMEL! Oh Yum with Anna Olson 2,6 M de vues il y a 1 an 14:36 EN COURS DE LECTURE Butter Cookie Box | Butter & Chocolate Cookie Variations Gracious Treatz 887 k vues

Pink Lemonade Cupcakes

Serves: 15 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Cupcakes

  • 1 ½ cups (225 g) all-purpose flour
  • 2/3 cup (140 g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Finely grated zest of 1 lemon
  • ½ cup (125 mL) vegetable oil
  • ½ cup (125 mL) buttermilk
  • 2 large eggs
  • 1 large egg yolk
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Pink food colouring gel

Frosting

  • 1 ½ cups (340 g) unsalted butter, room temperature
  • 6 cups (780 g) icing sugar
  • Finely grated zest of 1 lemon
  • ½ tsp fine salt
  • ¼ cup (60 mL) whipping cream
  • 3 Tbsp (45 mL) fresh lemon juice
  • 1 Tbsp vanilla extract
  • Pink & yellow food colouring gels
  • Pink or yellow sprinkles or candies, for décor

Instructions

  1. Preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with 15 pink paper or foil liners.
  2. Sift the flour, sugar, baking powder and baking soda into a large mixing bowl. Add the lemon zest and whisk in, to draw out the lemon flavour.
  3. In a separate bowl, whisk the oil, buttermilk, eggs, egg yolk, lemon juice and vanilla together. Add this all at once to the flour and whisk vigorously by hand until the mixture is smooth and thickened about 2 minutes.
  4. Scoop the batter into the muffin tin, filling them about 2/3 full. Bake for 15 to 18 minutes, until they spring back when gently pressed. Cool the cupcakes in their tin on a rack for 15 minutes, before removing them to cool completely.
  5. For the frosting, use electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar, lemon zest and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the cream, lemon juice and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build the structure so your frosting will hold its shape.
  6. Divide the frosting between 3 bowls. Stir pink food colouring into one bowl, yellow into a second and leave the third white. Spoon each of the frostings into their own, separate small piping bag (no tip needed). Layout a square of plastic wrap. Snip a ¾-inch (1.7 cm) opening at the end of each piping bag and pipe a wide strip of each colour frosting, side-by-side, the full length of the plastic wrap at the center. Repeat this one more time, so that the frosting ‘ribbons’ are 6 in a row or alternating colours. Have ready a large piping bag fitted with a large star tip. Roll up the plastic wrap so that the ribbons of frosting retain their shape and carefully lift this and place it into the large piping bag, with an open end of the plastic inserted towards the tip. Leave the plastic wrap in the piping bag.
  7. Pipe large spirals of the frosting onto each cupcake – you will see that you get a colourful rainbow swirl of frosting. Top each cupcake with sprinkles or candies and enjoy.
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