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    Recipes

    Pink Lemonade Cupcakes


    Ingredients:

    For the cupcakes

    • 2 1/2 cups all purpose flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1 cup unsalted butter (at room temperature)
    • 2 cups white fine sugar
    • 4 eggs (at room temperature)
    • 3/4 cup homogenized (3.25%) milk
    • 1 tsp pure vanilla extract
    • freshly squeezed lemon juice and grated lemon rind from 1 lemon
    For the Icing
    • 1 cup unsalted butter (at room temperature)
    • 6 cups icing sugar confectionery
    • 1/4- 1/2 cup homogenized (3.25%) milk
    • 1 tsp pure vanilla extract
    • 3/4 tsp raspberry flavoured oil
    • freshly squeezed lemon juice from 1 lemon
    • Wilton Pink Icing Colour (amount will vary depending on desired pink colour)


    Directions:

    • Preheat oven to 350 °F
    • Line muffin tins with cupcake papers (makes approximately 24).
    • In a small bowl combine the all purpose flour, baking powder, salt and set aside.
    • In a small measuring cup, combine the homogenized (3.25%) milk with the pure vanilla extract and set aside as well.
    • In a large bowl, cream the unsalted butter until smooth with an electric mixer.
    • Add the white fine sugar gradually and beat until fluffy.
    • Add eggs one at a time, beating well after each addition.
    • Add the dry ingredients in 3 parts, alternating with the homogenized (3.25%) milk and pure vanilla extract.
    • Beat until well combined, however it is important not to overbeat the ingredients.
    • Pour the lemon juice and lemon rind into the mix and gently stir by hand.
    • Using an ice cream scoop, fill the cupcake papers about 3/4 full.
    • Bake for 18-20 minutes (time may vary between ovens).
    • Let the cupcakes cool for a few minutes, then remove from the tins and let cool completely on wire racks before you decorate.
    • For the icing, in a large bowl, mix the butter and pure vanilla extract.
    • Add 3 cups of icing sugar, confectionery with half the homogenized (3.25%) milk and mix until smooth and creamy. Gradually add the remaining icing sugar, confectionery and homogenized (3.25%) milk until icing is a thick enough consistency (you may not need to add all the icing sugar, confectionery and homogenized (3.25%) milk).
    • Add the lemon juice and raspberry flavoured oil and mix well. If you would like a light pink frosting, add a little bit of the Wilton Pink Icing Colour.
    • Ice cupcakes using the Wilton 2D tip, or whichever Wilton tip you prefer.