Sunday, July 3, 2011
Strawberry Lemonade Cupcakes
My parents wanted me to make some cupcakes for their annual Forth of July Rib Fest. Instead of following the typical Forth of July theme I really wanted to make a summer cupcake and I asked preferences from my Mom and Dad and this is the one we chose. I was really happy with my decision to make a cupcake that wasn't chocolate, I needed to switch it up. This recipe was also a learning experience for me because I learned what lemon zest was. The recipe is from Annie's Eats, I don't like a lot of frosting on my cupcakes, so if you do disregard this, but I'd recommend cutting the frosting recipe in half. Also, the cupcakes took much longer to bake for me than the recipe said. I'm told the cupcakes are delish, I however couldn't tell you, they were all gone before I could even snag one.
Strawberry Lemonade Cupcakes
makes 23 cupcakes
For the cupcakes:
2 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons lemon zest
12 tablespoons of butter (softened)
1 1/2 cup sugar
3/4 cup milk
2 cups fresh chopped strawberries
For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners' sugar
For the frosting:
1 cup fresh chopped strawberries
12 ounces cream cheese (softened)
18 tablespoons butter (softened)
2 2/3 cups sifted confectioners' sugar
3 teaspoons lemon juice
1 teaspoon vanilla extract
Part I: Cupcakes
Preheat the oven to 325 degrees and line your cupcake pans with liners.
In a medium sized bowl, not your mixer bowl, combine the flour, baking powder, salt, and lemon zest and then set aside.
In your mixing bowl, beat the butter on medium speed until it is fluffy.
Add the sugar and beat until combined.
Beat in the eggs one at a time, scrape the sides of the bowl after you add each one.
Add half the flour mixture and beat on low speed.
Fold in the strawberries with a spatula.
Fill each liner about 3/4 full. Bake 20-25 minutes or until a toothpick comes out clean.
Allow to cool in the pan for 5 minutes before transferring onto the cooling rack.
Part II: Lemon Syrup
Once the cupcakes have completely cooled, whisk together the lemonade concentrate and the confectioners' sugar on a small bowl.
Poke several holes in the cupcakes using a skewer or a straw.
Pour the syrup over the cupcakes and allow it to soak in.
Part III: Frosting
Puree the strawberries in a food processor or blender.
Strain the puree through a mesh sieve to remove the seeds and set aside.
Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and fluffy, about five minutes.
Add the confectioners' sugar and mix until smooth.
Add the lemon juice and vanilla extract and mix until combined.
Mix in strawberry puree, a little bit at a time until you reach the texture and flavor you want.
Frost the cupcakes and garnish as desired.