Posted by: bakingwithizzie | June 23, 2010

Strawberry Lemonade Cupcakes with Lemon Buttercream

Izzie and I found a fun recipe to make for Daddy’s Day.  I explained to her what Father’s Day was and she wasn’t quite getting it because she doesn’t call Kris, Father.  She calls him Daddy.  So…We changed it to Daddy’s Day:)  We made JavaCupcake Strawberry Lemonade Cupcakes.  Daddy loves lemon and we usually make the same lemon cake every year but this year I wanted to do something different.  The presentation was definitely not as pretty as JavaCupake’s but they were so delicious.  The balance between strawberry and lemon was perfect.  The strawberry hits your taste buds first and it’s sweet; then the lemon hits your taste buds and it’s like a party in your mouth, yum, yum…The buttercream had lemon in it as well.  Did I mention how much I love lemon?  I could have eaten the lemon buttercream with a spoon.  Izzie did (just one small spoonful) and she liked it.  It took two days to prepare the cupcakes.  When you have a 3 year old in the kitchen helping with every step it takes a bit longer but so worth it.  I love how much she loves baking.  And Daddy does too.  These cupcakes were a winner for him.

One thing I have realized is how difficult it can be to take a picture while helping Izzie pour and mix, etc.  I have also realized how much I really, really need a new camera.  My camera is literally falling apart but it still works.  I know, I know I apologize all the time for blurry, dark pictures.  I also have a lighting issue in my kitchen.  My kitchen and dining room requires a lot of sun, otherwise, it’s dark as night.  Anyway, until I grow more hands or work on my balancing act with taking pictures while I help Izzie, I hope you enjoy the pictures.

Izzie is ready to make cupcakes.

Seriously, could she be any more adorable?

First you need 4 cups strawberries, roughly chopped, 1 cup sugar, 2 Tbs. butter

In a medium sauce pan, melt the butter.   Add the strawberries and coat with melted butter.   Stir in sugar and cook on medium heat for 3-5 minutes until strawberries begin to reduce and a thick strawberry sauce is made.   Divide in half and then set aside to cool.

LET’S MAKE CUPCAKES

Here’s what you’ll need:

2 sticks unsalted butter (room temp.), 2 cups sugar, zest of 1 lemon, 3 cups all-purpose flour, 3 tsp. baking powder, 1 1/2 tsp. salt, 4 eggs (room temp.), 2 tsp. vanilla, 3/4 cup milk, juice of 1/2 a lemon, half of the strawberry sauce

Pour the lemon zest into the bowl of sugar.

We want to work the lemon zest into the sugar which will release the oils from the zest.

You can use the back of a spatula or your fingers to work the zest into the sugar.

Don’t worry, her hands are clean:)

Keep working at it.

This process should take about five minutes, and the sugar will become very fragrant.

I was trying to edit this picture so you could see it better but oh well…It smelled amazing.

Cream the butter for 2-3 minutes using an electric mixer and the paddle attachment.

Add the sugar to the butter mixture and continue creaming until fluffy.

Sift together flour

baking powder

and salt

Sift at least twice to ensure all ingredients are combined.

Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.

Izzie loves watching the eggs disappear into the batter.

use a measuring cup for your milk.

Add vanilla

And lemon juice

SLOWLY alternate adding the flour and milk mixture to the butter/sugar.  Begin and end with the flour and make sure to mix very well after each addition.

flour

milk mixture

flour

Don’t worry if the milk mixture looks curdled.  It’s from adding lemon to the milk.  But everything will turn out delicious, promise.

Last bit of flour

Scrape the sides of the bowl and fold in ½ the strawberries.  Do not over mix.  (Instead of folding in with a spatula, we used the paddle attachment on low speed, oops. they turned out fine though.)

And the batter is ready

I know pink isn’t exactly a Daddy’s  Day color but Izzie wanted pink and she said Daddy would love the pink.  On a side note,  my daughter is extremely flexible.

Line cupcake pans with 30 liners.

Fill liners 1/2 full with batter.  I find the easiest way to fill cupcake pans is with a measuring cup like this.  It’s less messy, and it’s especially helpful for cakes as well when you need to measure out the batter.

Bake for 13 minutes and rotate pan 180 degrees in oven. Bake another 3-6 minutes.  I use Teflon pans and my cupcakes don’t usually take as long  so just keep an eye on them.  You may have to adjust cooking time slightly.

Cool in pans for 10 minutes before transferring them to a wire rack to completely cool.

I made some mini ones too.  Don’t they look cute.

LET’S MAKE THE BUTTERCREAM

Here’s what you’ll need:

2 sticks unsalted butter (room temp.), 2 lbs. (32 oz. bag) powdered sugar, 1/4-1/2 cup, zest of 1 lemon, juice from 1/2 a lemon, 1 tbsp. light corn syrup

In an electric mixer with a paddle attachment, cream the butter.

One cup at a time, add the powdered sugar.

Between each cup, add a splash of milk.

Mix until smooth and scrape down the sides after each addition.

Before the last cup of sugar, add the zest and juice of the lemon.  Mix until smooth.  Add the corn syrup.

Add any remaining milk until you get the texture and consistency you want.  Mix on high for 4-5 minutes.

Remove ½ the buttercream and set aside.  Add 5-7 drops of yellow food coloring to the remaining frosting and mix until it’s the color you want.  I didn’t have yellow food coloring but I had some Wilton’s pink concentrated paste .  Of course, Izzie thought pink was perfect.

We are ready to dress our cupcakes.

TO ASSEMBLE:

Strain the second half of the strawberries, reserving the juice for later.  Spoon a small dollop of strawberry on top of each cupcake.  Put half yellow (pink)/half white frosting into a pastry bag with a star tip and frost the cupcakes.  (I used a large zip lock bag instead of the pastry bag.)  Drizzle cupcakes with reserved strawberry juice.   Top with a fresh, clean strawberry.  (We left the strawberries off.)

I almost didn’t post the end result.  I helped Izzie ice the first cupcake but then she did the rest all by herself.  It took forever and she was so careful and concentrated because she wanted them to be perfect…and they were.  I’m kicking myself because I forgot to take a picture before we headed off to our Daddy’s Day dinner at Gigi’s house.  We had an issue with melting in the car:(

They still tasted delicious.  Izzie was so proud of her cupcakes.  She served everyone herself.

Noah loved his cupcake.

Check out the concentration on his face.  This cupcake eating is serious business.  He actually ate two.

Here’s the recipe without all the pictures, enjoy!

STRAWBERRY LEMONADE CUPCAKES recipe from javacupcake (If you want to see a beautiful presentation of these cupcakes click on the link)

Cupcakes:

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

Zest of one lemon

3 cups all-purpose flour

3 tsp baking powder

1 ½ tsp salt

4 large eggs, room temperature

2 tsp. vanilla

¾ cup milk

The juice of ½ a lemon

Strawberry Sauce:

4 cups strawberries, roughly chopped

1 cup sugar

2 Tbsp. butter

Directions:

Preheat oven to 350 degrees.

Line cupcake pans with 30 liners.

In a medium sauce pan, melt the butter.  Add the strawberries and coat with melted butter.  Stir in sugar and cook on medium heat for 3-5 minutes until strawberries begin to reduce and a thick strawberry sauce is made.  Divide in half and then set aside to cool.

Prepare the sugar by working the lemon zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar.  (We used our fingers.)  This process should take about five minutes, and the sugar will become very fragrant.

Cream the butter for 2-3 minutes using electric mixer and the paddle attachment.   Add the sugar to the butter mixture and continue creaming until fluffy.

While butter/sugar are creaming, in another bowl sift together flour, salt and baking powder and set aside. Sift at least twice to ensure all ingredients are combined.

Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.

In a measuring cup that pours, mix together the milk, lemon juice and vanilla.

SLOWLY alternate adding the flour and milk mixture to the butter/sugar.  Begin and end with the flour and make sure to mix very well after each addition.

Scrape sides of the bowl and fold in ½ the strawberries.  Do not over mix.

Buttercream:

1 cup (2 sticks) unsalted butter, room temperature

2 lbs (approx 8 cups) powdered sugar

1/4 -1/2  cup milk

Zest of ½ a lemon

Juice of ½ a lemon

1 tbsp light corn syrup

Directions:

In an electric mixer with a paddle attachment, cream the butter.

One cup at a time, add the powdered sugar.  Between each cup, add a splash of milk.   Mix until smooth & scrape down the sides after each addition

Before the last cup of sugar, add the zest and juice of the lemon.  Mix until smooth.

Add the corn syrup.

Add any remaining milk until you get the texture and consistency you want.

Mix on high for 4-5 minutes.

Remove ½ the butter cream and set aside.  Add 5-7 drops of yellow food coloring to the remaining frosting and mix until it’s the color you want.

To Assemble:

Strain the second half of the strawberries, reserving the juice for later.

Spoon a small dollop of strawberry on top of each cupcake.

Put half yellow (pink)/half white frosting into a pastry bag with a star tip and frost the cupcakes.  (I used a large Ziploc bag in instead of the pastry bag.)

Drizzle cupcakes with reserved strawberry juice.

Top with a fresh, clean strawberry.

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