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Lemonade Cupcakes

The Scran Line

Try this sweet treat to beat the heat.



  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can some substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 teaspoons yellow food gel. I know it's a lot, but these have to be really yellow!
  • Zest of two lemons
  • Frosting:
  • 1 batch of fluffy vanilla buttercream frosting
  • 1 teaspoon lemon essence or zest of two lemons
  • 2 teaspoons yellow food gel
  • Lemonade jelly ice cubes:
  • 4 to 5 large lemons, juiced (3/4 cup / 180 milliliters)
  • 150 grams sugar
  • 120 milliliters water
  • 6 teaspoons powdered gelatin + 12 tablespoons orange juice or water

Let's get Cooking...

  1. To make Lemonade jelly ice cubes:
  2. Warm the lemon juice, 1 1/2 cups (360 milliliters) water, and the sugar to boiling. Stir until the sugar is completely dissolved.
  3. Pour the water into a small mixing bowl and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes.
  4. Add the gelatin paste to the lemonade and stir until fully dissolved.
  5. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  6. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.