Saturday, February 5, 2011

Who doesn't love strawberries?!

I decided to try another "from scratch" cupcake recipe. I mean seriously I'm on my way to becoming a pro! Ok not yet but hey I'm on my way! Last time I made the frosting with a hand electric mixer and although it turned out great, my hand was a little tired and cramped from all the mixing. I remembered that my parents have KitchenAid stand mixer that they haven't even used yet, so I thought hey! I'll break it in for them! I have to say it was so much more convenient and fun.

So niiiiiice! Ok so back to the cupcakes. Browsing the different dessert and food blogs I read daily, I came upon a recipe for Strawberry Lemonade Cupcakes with Fresh Strawberry Buttercream. I mean really! Of course I immediately put it on my list to try next. I love strawberries no really I LOVE them. Ok so this isn't really a totally "from scratch" recipe but it's semi-from scratch. It uses a box strawberry mix but then it adds some other ingredients that make it so fluffy and light and yummy. It definitely does NOT taste like cake from a box. I mean I'm not gonna say that I will never use a mix ever again but I'm going to try to do my baking from scratch. It gives me more satisfaction when people try it and they love it and I can say to myself that yes I CAN bake and people LIKE it!

Do you see a pattern? Pink has been my color lately. I think because I love pink and it's Valentine's day coming up so I went with more pink on pink. Yes a little obnoxious but cute :) I also wanted to try out my new little cake/dessert stand that I got at the antique shop. So pretty and delicate.

Recipe from Gimme Some Oven...Visit her blog she has amazing recipes and an extensive index to choose from.

Strawberry Lemonade Cupcakes


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)


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.


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.)

*I doubled the recipe for the frosting as Ali (Gimme Some Oven) recommends since I wanted to have a generous amount to frost 24 cupcakes.

Next up: Either some Mocha Cupcakes or Champagne cupcakes. Oh and a simple tutorial on how to make your own cake stands using plates and candle holders you have around the house or from thrift stores.

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