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Strawberry Lemonade Cupcakes

May 28, 2015

As requested by the masses, we bring you the recipe for Strawberry Lemonade Cupcakes. A delicious treat enjoyed at our Memorial Day BBQ and now for days after as the best kind of breakfast…cake.

Strawberry Lemonade Cupcakes

Cupcakes:
Adapted from http://www.marthastewart.com/258957/sprinkles-strawberry-cupcakes

10 Fresh Strawberries, pureed
5 Fresh Strawberries, diced
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon  salt
1/4 cup milk, room temperatur
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Lemonade filling

Lemon Pudding

Prepare according to Jell-O Package instructions (You will need milk)

Strawberry Lemonade Frosting

1/4 cup butter, at room temperature
2 cups powdered sugar
4 Strawberries, pureed
1 teaspoon vanilla extract
1/4 teaspoon salt
Zest of 1 lemon

Combine all ingredients in a stand mixer, and beat/whip furiously until consistency is frosting like.

Making the cupcakes

Bake Cupcakes.

Use melon baller to remove small chunk of cupcake. Take chunks, dip in frosting and pudding and eat.

Fill with Lemon Pudding.

Frost with frosting.

Add extra strawberries for garnish.

Mic drop.

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One Comment leave one →
  1. May 28, 2015 2:59 pm

    Hooooray!

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