Friday, July 30, 2010

Strawberry Lemonade Cupcakes

My very first recipe post! It took me awhile to get organized and decide on what recipe I wanted to post first but I finally decided and knew that I had to go with a cupcake. Cupcakes are my all-time favorite dessert to make and to eat. I just love the idea of a little portable cake and they're so easy to take to different parties and events.

This recipe I got off of one of my favorite food blogs, Annie's Eats. If you haven't already, please make sure you check out her blog! Trust me, you'll be hopelessly addicted. I hope these cupcakes remind you of a cool summer night as much as it did for me. The only change I made to the original recipe was to use a vanilla buttercream instead of the strawberry icing that Annie created. I ran out of time when making these for my younger sister's graduation party but next time I'll have to try it with the original frosting posted. Enjoy!

Strawberry Lemonade Cupcakes


For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 package (16 oz) confectioners' sugar
1/2 cup (1 stick) butter, softened
1 1/2 teaspoons vanilla extract
4 tablespoons milk, plus up to 2 more tablespoons as needed
Pink food coloring, if desired

For garnish:
Candy lemon slices, cut in half

To make the cupcakes, preheat the oven to 325 degrees F. Line two muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a toothpick and pour the syrup over the cupcakes, allowing it to soak in.

To make the frosting, in a large bowl, with a mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons milk until blended. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in more milk if needed. Tint with pink food coloring if desired.

Frost cupcakes as desired and top with candy lemon slices.

Source: Cupcake recipe from Annie's Eats, originally adapted from Williams Sonoma. Frosting courtesy Good Housekeeping

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