Strawberry Lemonade Cupcakes
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 and 1/2 cups all-purpose flour; 1 stick butter; 2 eggs; 1 cup milk; 1 and 1/2 tsp. baking powder; 1/4 tsp salt; 1/2 tsp. vanilla; 3 tablespoons lemon juice; zest of 1 lemon
Frosting: 1 pound powdered sugar; 1/4 cup shortening; 1 stick butter; 1/4 cup whipping cream; 1/4 tsp. vanilla; 1/4 tsp. salt; 1 tablespoon strawberry jam; 2-3 drops pink food coloring; sliced strawberries for garnish
Preheat oven to 350 degrees. In a mixing bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. In a separate medium mixing bowl add eggs, vanilla, milk; lemon juice, and lemon zest. In a third large mixing bowl, combine flour, baking powder, and salt. Alternatively add dry ingredients and wet ingredients to the creamed mixture. Mix on medium speed for 2 minutes. Fill a cupcake tin with cupcake liners. Fill each liner 2/3 full of batter. Bake cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean.
In a large mixing bowl fitted with a paddle attachment, cream together margarine and shortening. Add whipping cream, vanilla and salt. Gradually add powdered sugar. Mix 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, pipe frosting on top of cupcakes using a pastry bag fitted with a star tip. Top each cupcake with a sliced strawberry.