Lemon Cupcakes with Chocolate Buttercream Icing
Valentine's day in my family wouldn't be complete without a chocolate dessert. Not that we need it with all the candy from school parties and the annual "Daddy daughter dance" my husband and Julianna attend every year. But I feel the holiday is not complete without a chocolate treat. This year, I decided to pair the chocolate frosting with a zesty, lemon cupcake. It's a nice change of pace from vanilla, and won't set you into chocolate overload as a devil's food cupcake would. I placed a sliced strawberry on top, which I noticed looked a little like a Valentine's day heart. So I hope you and your sweet tooth enjoy this as much as my chocolate loving family does.
Cupcakes: 2 cups sugar; 2 and 2/3 cups flour; 1 tablespoon baking powder; 1 cup milk; 2 eggs; 1/4 cup prepared instant lemon pudding; 3 tablespoons lemon juice; 1/2 cup margarine; 1 tsp. vanilla
Chocolate Butter cream Frosting: 2 cups powdered sugar; 3 tablespoons shortening; 1/2 stick margarine; 1/4 cup milk; 3 heaping tablespoons cocoa powder; strawberry slices for garnish
Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, butter, flour, and baking powder. In a medium bowl, combine the milk, eggs, lemon pudding, lemon juice, and vanilla. Add the ingredients in the medium bowl to the ingredients in the large mixing bowl. Using an electric mixer, beat on medium speed for two minutes. Pour batter into lined cupcake pan and bake for 18-20 minutes.
Chocolate butter cream frosting:
Using the paddle attachment of an electric mixer, cream together margarine and shortening. Gradually add powdered sugar. Add milk, cocoa powder, and vanilla and beat on medium speed until light and fluffy. When cupcakes are completely cooled, swirl frosting onto cupcakes using a Wilton 1M tip. Garnish each cupcakes with a strawberry slice.