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FREE GIFT STRAWBERRY LEMONADE CUPCAKES FOR THE COOK

Written By sonali on Saturday 15 March 2014 | Saturday, March 15, 2014


Lemon Cupcakes                               

1 1/4 cups of  cake flour
1  teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs large room temperature
3/4 cup white sugar
1/2 teaspoon pure vanilla extract
1 teaspoon  lemon extract
2 Tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1/2 cup vegetable oil
1/2 cup sour cream

For the Strawberry Frosting
1/2 cup butter room temperature
4 ounce of  cream cheese (cold)
4 cups confectioner's sugar
1 teaspoon pure  vanilla extract
3 Tablespoons strawberry jam
3 fresh strawberries, pureed
1 Tablespoon  milk

STRAWBERRY LEMONADE CUPCAKE RECIPE
Lemon Cupcakes

* Preheat oven to 350 Degrees F OR 180 Degrees C.Line the cupcake pans with paper liners of your choice
* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together sift and set aside.
* In a bowl using an electric beater beat the eggs one at a time for 20 seconds.Now  Add sugar and continue to beat on medium speed for about 30 seconds.Now  Mix in vanilla extract, lemon extract, lemon juice, lemon zest and oil and beat with beater till all ingredients are well combined.After this  Add the sour cream and mix well.Now turn the speed of the electric beater to low and add the dry ingredients .Mix well till all ingredients are completely well meshed and a smooth batter without lumps is formed.
* Pour the batter into the cupcakes  pan prepared with paper liners.  Bake cupcakes in pre-heated oven for about 12-15 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.Let the cupcakes cool completely before frosting them.

Strawberry Frosting

* In the bowl with an  electric mixer at a high speed, beat butter until smooth and creamy.
* After this Add in the cream cheese, and again beat till well blended.
* Now turn the speed of the electric mixer to low and beat in the powdered sugar one cup at a time.
* Add the vanilla extract, followed by  strawberry jam and beat well.
* If the  frosting appears to be  very thick, add heavy  milk, then beat until light and fluffy.
* Frost on cooled cupcakes using the piping bag and make swirls with nozzles of your choice.Garnish with chopped strawberries.
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