Summery..Refreshing Pink Lemonade cupcakes.. A must have!

Ingredients

For the Sponge

• 120g Plain Flour
• 140g Caster Sugar
• 1 1/2 Tsp Baking Powder
• Pinch of Salt
• 40g Unsalted butter
• 120ml Whole Milk
• 1 Duck Egg
• 1/4 Tsp Vanilla Paste

For the frosting :

• Sugar and Crumbs Pink Lemonade Icing Sugar
• 80g Butter
• 2 Tbsp Whole Milk

Directions

1. Preheat the oven to 170C
2. Put the flour, baking powder, salt, and butter in a electrical mixer and beat on slow until it looks like fine crumbs.
3. Gradually pour in the milk with the mixer on.
4. Add the egg and the vanilla paste.
5. Slowly add the flour to the batter. Until it is just combined. Don’t over mix!
6. Spoon the batter into the prepared cupcake tin, and cook for 20-25 minutes.
7. While the cupcakes are cooling make the frosting.
8. Add 250g of pink lemonade icing sugar and 80g of soft butter. If the mixture is too thick add a little milk.
9. Pipe the frosting using a star tip, and decorate with a straw, glitter and some freeze dries raspberries!

-Charlotte & Deborah x