It's May and the sun is finally making an appearance in Michigan. To celebrate spring, Jacob and Julianna wanted to have a lemonade stand. Unfortunately, we live near the end of a cul-de-sac and don't get much traffic on our street. To cheer up the kids, I came up with this recipe for strawberry lemonade cupcakes. Maybe they didn't get the big sale they were hoping for, but the time we spent in the kitchen was priceless.
Cupcakes: 1 cup sugar; 1 stick margarine; 1 and 1/2 cups all-purpose flour; 2 eggs; 1 cup milk; 1 and 1/2 tsp. baking powder; 1/4 tsp salt; 1/2 tsp. vanilla; 3 tablespoons lemon juice; 1 tablespoons lemonade
Frosting: 1 pound powdered sugar; 1/4 cup shortening; 1 stick margarine; 1/4 cup whipping cream; 1/4 tsp. vanilla; 1/4 tsp. salt; strawberry jam; pink food coloring; strawberries for garnish
Preheat oven to 350 degrees. In a large mixing bowl, cream together butter and milk. Add eggs, one at a time. Next, add vanilla, lemon juice, and lemonade. In a medium bowl, combine flour, sugar, baking powder, and salt. Gradually add dry ingredients to wet ingredients. Blend until thoroughly combined. Bake for 20 minutes.
In a large mixing bowl, cream together margarine, shortening, and whipping cream. Gradually add powdered sugar. When combined, add vanilla and salt. Whip with an electric mixer on medium speed until soft peaks form. Add 2-3 drops of pink food coloring and 1 tablespoon strawberry preserves. Stir on low speed until combined.
When cupcakes are completely cooled, use a small knife to cut a hole in center of cupcake. Pipe in frosting with a Wilton #18 star tip. Frost the top of cupcake with Witon tip 1M swirl tip. Top with a sliced strawberry in center of cupcake.