Summer is nearly over, so why not enjoy what is left of the sunny months with our recipe for Fizzy Pink Lemonade cupcakes! These will be a definite hit with both kids and grown ups at parties and barbecues. The soft lemon cake paired with the tangy lemon and pink grapefruit buttercream is fruity, sweet, refreshing and a wonderful summer inspired treat!

Basic Lemon Cupcake Recipe (makes approximately 12 cupcakes)

226g self-raising flour
226g butter
226g caster sugar
6-12 drops Lemon Extract
4 eggs
Cupcake cases

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in lemon extract, flour and then the eggs.

Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.

Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on top of them as they cool.

Pink Lemonade Buttercream

250g butter
250g – 350g icing sugar
6-12 drops of Lemon Extract
6-12 Pink Grapefuit Essence
Pink Food Gel Paste by Squires Kitchen
Piping bags
858 piping tip
Lemon Sherbet Crystals
Retro Paper Straw

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add lemon extract and your pink grapefuit essence to taste. Colour with pink food gel. Mix in some tangy lemon sherbet crystals for a hit of fizz.

Step three: Fit a piping bag with a 858 piping tip (to get a lovely traditional buttercream ruffle like our cupcake). Fill your piping bag with your buttercream.

Step four: Pipe some generous swirls atop your cupcakes, gently top with lemon sherbet crystals and add press half a retro paper straw into your buttercream!