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Category: Cupcakes
Prep Time: Cook Time: Total Time:
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
3 Tbsp lemon zest (from 3 lemons)
2 Tbsp fresh lemon juice (from 1-1.5 lemons)
1 tsp vanilla
1 cup buttermilk
Strawberry Buttercream, recipe follows
Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at at time, mixing thoroughly before adding the next one. Add lemon zest, lemon juice, and vanilla. Turn mixer to the low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.
Fill each muffin cup about 3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.
Strawberry Buttercream Frosting
2 cups sugar
8 egg whites
3 sticks butter, room temperature
4 Tbsp lemon juice
1/2 cup strawberry puree (from about 6 medium, hulled strawberries)
1 tsp vanilla
Place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes). Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back togethe. Add lemon juice, strawberry puree, and vanilla. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy (approximately 10 minutes for me).
Note: Baking911 has some tips on rescuing buttercream that has gone wrong. A runny frosting is usually the result of temperature (meringue was too warm before adding butter) or liquid level. A quick way to rescue it is to add a bit of confectioners sugar.
Yields: Frosting for 24 cupcakes
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STRAWBERRY LEMONADE CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
3 Tbsp lemon zest (from 3 lemons)
2 Tbsp fresh lemon juice (from 1-1.5 lemons)
1 tsp vanilla
1 cup buttermilk
Strawberry Buttercream, recipe follows
Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at at time, mixing thoroughly before adding the next one. Add lemon zest, lemon juice, and vanilla. Turn mixer to the low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.
Fill each muffin cup about 3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.
Strawberry Buttercream Frosting
2 cups sugar
8 egg whites
3 sticks butter, room temperature
4 Tbsp lemon juice
1/2 cup strawberry puree (from about 6 medium, hulled strawberries)
1 tsp vanilla
Place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes). Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back togethe. Add lemon juice, strawberry puree, and vanilla. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy (approximately 10 minutes for me).
Note: Baking911 has some tips on rescuing buttercream that has gone wrong. A runny frosting is usually the result of temperature (meringue was too warm before adding butter) or liquid level. A quick way to rescue it is to add a bit of confectioners sugar.
Yields: Frosting for 24 cupcakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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