Thursday, April 28, 2011

Strawberry Lemonade Cupcakes


Summer is just around the corner, and these are the perfect treat! 

Ingredients:
Cupcake Ingredients:
  • 1 (18.25 oz.) strawberry cake mix
  • 3/4 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 1/4 cup (4 Tbsp.) lemon juice
  • 4 eggs
Frosting Ingredients:
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup pureed strawberries (made from fresh or frozen strawberries)
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 3 – 4 cups powdered sugar (adjust to achieve desired consistency)
Method:
To Make Cupcakes:
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil and lemon juice to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.  Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting:
Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes.  Then add in the strawberries, vanilla and lemon juice, and mix on low-speed until combined.  Gradually add in the  powdered sugar and mix until combined.  Then beat on medium speed until light and fluffy, another 3-5 minutes.  (Add in more powdered sugar if consistency is too thin.)


(Adapted from Hello Cupcake and Chow)

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