Strawberry Lemonade Cupcakes

I’m about a week late on this posting. My bad. I’ve had a bad case of writer’s block and have been trying to think of a clever anecdote to go along with this post. Turns out, I lead kind of a boring life.

I read many other blogs and all of these women have cute, witty stories to tell about things that have happened in their lives. Either my life is just dull or I’m not enough of a writer to make something funny out of something mundane.

I could tell you plenty of stories about potty training or temper tantrums or funny things my son tells me, but I figure that’s mostly just entertaining for me and those close to him.

So, here it is, my anecdote-free blog post.

You don’t really read my blog to hear stories, though, do you?

Nah. You just want the good stuff: the recipes.

So here it is- Strawberry Lemonade Cupcakes. Cupcakes so good you’ll be glad it’s summer. The cake part of these is just perfection. It’s slightly dense, like lemon pound cake, and also very moist and delectable. The strawberry frosting makes it takes like you’ve put a dollop of strawberry ice cream on top.

I ask you: HOW can that be a bad thing?

Strawberry Lemonade Cupcakes
makes 2 dozen
adapted from The Family Kitchen

Cupcake Ingredients:
1 cup butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
zest and juice of 1 lemon
1 cup milk

Frosting Ingredients:
1 cup fresh strawberries
1 cup butter, room temperature
4-5 cups powdered sugar

To make the cupcakes: Preheat the oven to 350 degrees. Line two cupcake tins with liners and set aside.
With an electric or stand mixer, beat the butter, sugar, and lemon zest until light and fluffy (about 3-5 minutes).  Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

In a small bowl, stir together the flour, baking powder, and salt. Add the lemon juice to the milk. Alternate adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour. Beat until just combined (you do not want to over mix).

Fill the liners 3/4 full and bake for 20 minutes, or until springy to the touch. Let cool for a few minutes in the pans, then transfer to wire racks to cool completely.

To make the frosting: Puree the strawberries in a blender or food processor until smooth. With an electric or stand mixer, beat the butter and half of the sugar until smooth. Alternate adding the strawberry puree and more sugar (1/2 cup at a time), until you reach to consistency you like (you may not use all of the puree, and you may use more sugar; just mix until you get it how you like it). Pipe onto cooled cupcakes.

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