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
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
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.