Perfect Lemon Pink Cupcakes

Hello my darling honey bees! As we are well into spring I’ve been waiting to do a simple lemon cupcake. But not just any lemon cupcake... not me! These have Strawberries & Cream Baileys lemon swirled frosting to complete it, with the hope it puts a smile on your face. They are so simple to make (yes, even mother can do it!) 

I was playing around with the right amount of lemon, and lemon zest, and I think it’s the right balance of zest. These in my option are lemon perfection cupcakes, with a nice generous  amount of Baileys strawberries and cream to complete them. match made in heaven. 

Pic - Lemon cupcake perfection. They'll put a smile on anyones faces, even the grumpiest of grumps.

What will I need for the cakes?

• 115g (8oz) - Unsalted Butter (room temp.)
• 200g - Sugar 
• 2 Large Eggs 
• ​1½ Tsp - Vanilla Extract 
• 2 Tsp - Baking Powder 
• ½ Tsp - Salt 
• ½ Cup - Milk 
• 1½ Tsp - Lemon Zest (or extract)
• ⅓ Cup - Fresh Lemon Juice
• Paper Cupcake Cases (yellow)

What do I do?

1. Pop your oven on at 350°F (175°C). Line your cupcake tin with cupcake cases, leave to one-side

2. Using your stand mixer with your paddle attachment, pop your butter and sugar together in  large bowl and beat together on medium-high speed (speed 8 on a KitchenAid mixer) until creamy (around 2 minutes). Scrape down the sides as needed. Now pop your eggs and your vanilla extract, and beat on medium-high speed again until combined (around 1 minute). Continue to scrape down the sides of your bowl as needed. Leave to one-side.

3. In a medium bowl add your flour, baking powder, and salt together. Pour your dry mix in with your egg, sugar, and butter mix.  Start on a low speed (2) setting, then slowly add your milk, lemon juice and - last but not least - lemon zest. Once fully combined, stop mixing. (Careful not to over-mix your batter).

4. Now spoon your batter evenly into 12 cupcakes liners, filling them about two-thirds full. Bake for about 20-25 minutes. Poke a toothpick in the middle, if comes out clean they’re ready. Take them out of the oven and allow to cool completely before frosting.

What you will need for the frosting?

• 1½ cup Unsalted Butter (room temp.) 
• 4-5 cup - Powered Sugar 
• 1 Tsp - Vanilla Extract
• 2-3 Tbsp - Strawberries & Cream Baileys (* optional)
• 1-2 Tsp - Heavy Whipping Cream (⅓ cup if not using Baileys) 
• I Tsp - Lemon Extract
• 1-2 Drops - Red Food Coloring (optional)
• ​1-2 Drops - Yellow Food Coloring (optional)

What you will need to do?

1. Using your standing mixer with paddle attachment, beat your butter on medium-speed (8) until creamy. 2 minutes should be good. Add 4 cups of powder sugar, vanilla extract, 1 Tbsp Baileys, and 1-2 Tsp Heavy cream. Beat on 'Stir' setting for 30-40 seconds, then increase to medium-high speed and beat for 2-3 full minutes.

2. When done, divide frosting evenly in two separate bowls. Color one yellow and one red (2 drops should be enough in each). Add 2 Tbsp of Baileys in the red bowl, and a dash of lemon extract.

3. Using a piping bag (I use a Russian #6 tip), place both colored frosting on either side of the piping bag, and then pipe a nice tall swirl on top of your cup cake. Finish off with a small slice of lemon to decorate. 

Tips Tricks and Tiaras

• This mix should make around 25-30 mini cupcakes, or 6 large jumbo cupcakes. 
• If frosting is too thin, add more powdered sugar a little at a time. If to thick add more milk, or heavy cream.
• ​Powered sugar can be lumpy sometimes. Sifting it 1-2 times before measuring helps.