Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes

By June 28, 2016

Strawberry Lemonade Cupcakes

A delicious blend of strawberries and lemons with a little fizziness.

  • Prep Time : 20 minutes
  • Cook Time : 20 minutes
  • Yield : 12-14
  • Allergens :


Strawberry Lemonade Cupcakes

1. Pre-heat the oven to 170 C, 325 F, Gas mark 3.

2. Add cupcake cases to a 12 cupcake tin.

3. Combine the sugar and margarine together on a medium speed for a few minutes.

4. Add in the eggs one at a time until combined.

5. Sift the flour and add into the batter. Fold in gently, add in the pink colouring and mix in.

6. Separate the batter between the cupcake cases filling to 2/3 full you may have extra batter so you can make one or two more.

7. Bake in the oven for 20-22 minutes until golden in colour and spring back when lightly touched. Do not open the door of the oven for the first 15 minutes as they will sink.

8. Take out from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely

To make the buttercream

9. In a clean bowl mix the butter until smooth and creamy. Add in the Sugar and Crumbs Strawberry Lemonade Natural Flavoured Icing Sugar in small parts to avoid an icing cloud until you have added all the icing sugar. You can add a drop or two of milk to help to get the right smooth and creamy consistency.

10. Add the colouring in and give one quick mix until you are happy the colour is mixed in well.

11. Use a piping bag with a clean nozzle to pipe the buttercream as desired once the cupcakes have cooled completely.

12. Sprinkle over the sprinkles and/or popping candy if using.

Here is a YouTube video tutorial for Vanilla Cupcakes but follow the above recipe using your chosen flavour of Sugar and Crumbs Natural Flavoured Icing Sugar.

Here is the YouTube video tutorial for Sugar and Crumbs Natural Flavoured Icing Sugar Buttercream


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