Pink Lemonade Cupcakes

I made these cupcakes last month for a leaving do at work and they seemed to go down well. I love using Whittards tea powders to flavour cakes so when I saw pink lemonade the other day (after trying a free sample!) I thought it would make a great tangy summer cupcake.

I topped them with Roses and Calla Lilies made from fondant icing but any pink sprinkles would do. Try sprinkling some popping candy on them for a 'sparkling' twist.


Pink Lemonade Cupcakes
4 tbsp Pink lemonade powder (I use Whittards)
3 tbsp boiling water
80g buttery margarine (I find it much softer and easier to use than butter - try not to use an olive oil based one)
280g caster sugar
255g self raising flour
1/2 teaspoon baking powder
pinch salt
200ml milk
2 large eggs


1. Preheat the oven to gas mark 5 (190C) and line a cupcake tin with cupcake cases


2. Mix together the pink lemonade powder and boiling water until combined and melty (Don't worry if it is not completely dissolved)


3. Cream margarine and sugar together. Combine sifted flour, baking powder and salt with butter sugar mixture (it's really important to sift the dry ingredients, it removes lumps and puts air in to the batter to make the cakes lighter)


4. Beat eggs in a jug with milk and pink lemonade mixture.


5. Make a well in the dry mixture and pour in the pink lemonade mixture bit by bit, stirring as you add.


6. Make sure all ingredients are combined but try not over mix as you want some air in the batter.


7. Pour batter in to cupcake cases 2/3 of the way up. I find putting the batter in to a jug and pouring the batter in to each case the easiest way.


8. Bake in the middle of the oven for 18 mins. When they are ready they will be golden brown and springy to touch. You can double check by piercing with a toothpick, If it come out clean they are cooked.

Pink Lemonade Buttercream


75g softened butter (best to not use marg for icing as butter is better for a thicker consistency but if you are not piping then you might be okay)
550g icing sugar
4 tbsp milk
3 tbsp Pink Lemonade powder


1. Dissolve the pink lemonade powder in the milk


2. Combine the icing sugar and butter


3. Slowly add the milk mixture until it reaches a nice consistency. If you would like to colour the icing, add it here. I recommend you use a colour paste rather than colour liquid as it will change the consistency.


4. Beat on a high speed with a hand mixer until the icing is light and fluffy.


Let me know how you get on if you try these, any suggestions welcome. Enjoy!


NB: This is a semi cheating/just got home after a long day method but if you have a bit more time and would like to make fresh ones you can substitute the pink lemonade with 1 park lemon juice to 1 part raspberry juice (just squish some raspberries through a sieve).