Strawberry Lemonade Cupcakes
Do you ever have a great idea but it doesn’t turn out exactly the way you were picturing??
That’s the story behind these strawberry lemonade cupcakes….
I added strawberry puree to my cake batter thinking they would come out of the oven a beautiful light pink but they didn’t.
They came out kind of dark purpley.
Then I added some strawberry puree to my buttercream and I added too much, it was runny.
I was out of icing sugar.
The cupcake is filled with lemon curd.
They tasted FANTASTIC!
I’m going to share the cupcake recipe with you minus the strawberry puree…(I used about 1/4 cup of pureed strawberries)
you can choose to add strawberry puree, lemon zest, cocoa or whatever floats your boat!
This could also be done with a cake mix and store-bought frosting…
just whip in some strawberry puree or lemon zest (no one will ever know it was a mix!)
One Dozen Vanilla Cupcakes recipe from Joy the Baker
1 cup all purpose flour
3/4 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp butter, at room temperature
1/2 cup milk
1 tsp vanilla
Combine the flour, sugar, baking powder, baking soda, salt and butter in the bowl of a mixer and mix until the mixture looks sandy.
Whisk the egg together with the milk and vanilla. Add the wet ingredients to the dry ingredients and beat well until smooth.
Line 12 muffin tins with paper liners and preheat the oven to 350 degrees.
Fill 2/3 full and bake for 18-20 minutes.
Lemon Curd recipe from Joyof Baking.com
- 3 large eggs
- 1/3 cup Lemon Juice (fresh from the lemon please!)
- 1 tablespoon lemon zest
- 3/4 cup sugar
- 4 tablespoons room temperature butter
Using a double boiler, whisk together eggs, sugar and lemon juice over simmering water. Whisk constantly until the mixture becomes thick enough to coat the back of a spoon. (this will take somewhere close to 10 minutes)
Remove the mixture from the heat and strain through a fine sieve to remove any lumps. Stir in the butter until incorporated and then add the lemon zest.
Cover with plastic wrap placed directly on the lemon curd to prevent a skin from forming on the top and chill to cool.
To Fill Cupcakes:
Make sure cupcakes and lemon curd have cooled completely,
Fill a piping bag or squeeze bottle with Lemon curd and insert into the top of the cupcake. Squeeze until the cupcake feel full and the filling begins to escape the top of the cupcake. Frost with strawberry buttercream (strawberry puree or preserves added to your favorite buttercream)
*Sorry about the small print…how I’ve done this is a bit of a mystery!!*
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