So, I'm going to come right out and say it. We kinda suck at keeping up with this blog. It was started with good intentions, but as cupcakes are sinfully delicious and equally as bad for the waist line, something had to give...at least for a little bit. However, we are now back with a vengeance.
Summer is winding down. You wouldn't know it since it's still hot as hell in Florida, but with kids going back to school there is definitely a shift in the Summer mentality. However, in an effort to stretch out Summer a little longer we baked Strawberry Pink Lemonade Cupcakes - so refreshing!
We used our first book club meeting as an opportunity to make cupcakes. Out of thirteen book club members only four came. Out of the four that came three were from the Cupcake Militia. So, we decided that Stephanie could bake with us. She is a friend that Michelle works with and is a lot of fun to be around.
The raw materials we needed.
Since we were under a time contraint, Michelle, Jen and Stephanie started baking cupcakes while I was tending to Logan. I would like to think it wasn't a reflection of my baking skills.
However, as I was getting lots of grief over not helping, I did what any girl would do - I threatened them with my knife.
As usual, we divied out the tasks. I tried cutting strawberries, but as Logan was nursing and I didn't want to cut him, I turned the job over to Michelle's boyfriend, Paul. He wasn't pleased, but seldom is, so we made him do it anyways.
Anyway, here are some pics of us making the cupcakes.
Look! Here is actual photo of me helping!
Michelle and Jen don't look very amused or helpful.
They sure turned out pretty. Have I ever mentioned that pink is my favorite color?
Even Jen's kids, Brendan and Ashley, approve.
Also, Logan, who just started solids two weeks ago, can't wait to get his hands on these.
Strawberry Pink Lemonade Cupcakes
Strawberry Cupcake:
2 1/4 Cups All-Purpose Flour
1/2 Cup Cake Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 Cup Unsalted Butter
2 1/4 Cups Sugar
1 1/2 Teaspoon Vanilla Extract
3 Large Eggs
1 Large Egg White
1 Cup Milk
2 1/2 Cups Finely Chopped Fresh Strawberries
1 Tablespoon Lemon Juice
Directions:
1. Preheat oven to 350 F. Line cupcake pans with liners.
2. Combine flour, cake flour, baking powder and salt.
3. In another bowl combine butter, sugar, vanilla and lemon juice. Beat on medium-high speed until light and fluffy. Beat in the eggs and egg white one at a time.
4. Add the flour mixture in two addition alternating with the milk.
5. Fold in the chopped strawberries with a spatula.
6. Fill cupcake liners about 3/4 full. Bake until light golden and a toothpick comes out clean after being inserted. Approximately 25-28 minutes.
Pink Lemonade Frosting:
2 Cups Heavy Whipping Cream
4 Ounces Pink Lemonade Frozen Concentrate, Thawed
2 Tablespoons White Sugar
1 Tablespoon Lemon Juice
Lemonheads
Directions:
1. In a large bowl combine all of the ingredients and beat until fluffy.
2. Garnish cupcakes with Lemonheads.
Note:
This recipe has been adapted from www.annie-eats.net.
