Strawberry Pink Lemonade Cupcakes

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.

Pistachio Carrot Cupcakes

I chose Pistachio Carrot Cupcakes for our first endeavor into cupcake baking. I am a big fan of carrot cake, but I'm not very fond of pecans. I thought it would be nice if we complimented the sweetness of the carrot cake and cream cheese frosting with something salty and, thus, the idea of pistachios was born. It also doesn't help that I'm nine months pregnant and the idea of food, let alone any interesting combinations, is insanely appealing to me at the moment! Michelle was able to adapt a recipe that was perfect for our venture.

We assembled all of the ingredients before we started to make the process go smoothly.




We then formed an assembly line and quickly divied up the tasks. I washed and peeled the carrots, and tried not to think dirty thoughts with the motions involved. Jen worked on grating the carrots and Michelle started assembling the cake ingredients.



After the carrot cake was assembled, we couldn't help but notice that the batter closely resembled something that might come out of our stomachs rather than something to put in it. However, Jen and Michelle tasted the batter and assured me that this was not the case!


After the batter was ready, we started to fill the cupcake cups about 3/4 of the way full. The carrot cake still didn't look very appealing, but I had faith that it would turn out ok!



I couldn't wait for the cupcakes to be done, so I quickly put the pan into the oven. However, it was the perfect time for a photo op.


While we waited for the cupcakes to bake, Jen and I started on the frosting. I combined all of the ingredients starting with the butter and cream cheese.



I was careful to keep my stomach out of the way as best as possible as I added the confectioner's sugar!



Jen did a great job stirring all of the ingredients together to make the frosting nice and smooth.



Michelle did an even better job of watching us slave away in the kitchen - slacker!



However, when we needed someone to crush the pistachios for the frosting, Michelle was all over it! I think she has some aggression issues to work out.



Mmmm...frosting...



By the time, the carrot cake cupcakes were ready to be iced, we had the frosting all ready. They definitely looked delicious!


They looked so good that I had to try and steal one.



Even Ashley, Jen's four year old daughter, couldn't wait to eat one. I don't think she understood why she had to wait until after we were done taking pictures.



For a little extra pizazz, we added a pistachio to the top of the cupcakes. I definitely think the Cupcake Militia conquered Pistachio Carrot Cake Cupcakes!





Pistachio Carrot Cake Cupcakes

Carrot Cake:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pistachios
1/2 cup crushed pineapple

Pistachio Cream Cheese Frosting:

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped pistachios

Directions:

1. Preheat oven to 350 degrees F and fill cupcake pan with cups.
2. In a large bowl, beat together eggs, oil, white sugard and 2 teaspoons of vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pistachos. Fill prepared cups about 3/4 of the way.
3. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes and then remove from pan and allow the cupcakes to cool completely.
4. To make frosting, in a medium bowl combine butter, cream cheese, confectioner's sugar and 1 teaspoon vanilla. Beat until the mixtures is smooth and creamy. Stir in chopped pistachios. Frosted the cool cupcakes.
5. Eat the cupcakes! Yum!

Welcome to the Cupcake Militia

The Cupcake Militia started with three best friends who wanted to spend more time together. As each of us love to bake, and eat, it was decided that we would start making delicious and unusual cupcakes. The three of us, Jen, Michelle and Kelly each bring our own strength to the kitchen. Jen is incredibly artistic and creative, Michelle is an excellent baker and recipe writer and Kelly is gifted at organizing and eating.

We plan to get together at least once each month and make an amazing cupcake. We are going to take turns picking out the recipe concept and buying the ingredients. Our hope is to make some wonderful cupcakes for our family and friends to enjoy.

Berrylicious Birthday Cupcakes!

The first mission of the cupcake militia was a solo one...well except for the eating aspect of the recipe.  It was my birthday and I wanted to make cupcakes.  So I did.  :)  I will say that Kelly and Jen were involved in the moral support of the prep time and baking and I will cut them slack since we were scrapbooking as well.  So there I was, another year older and contemplating how to make some really awesome cupcakes.  I finally decided on a berry cupcake with lemon buttercream frosting.  Sounds delicious, right?  Instead of going for the artificial flavoring, a decision was made to make these cupcakes with a frozen berry puree.  After whipping up the batter, we were all amazed by how gorgeous it was.  It was purple and pretty.  (It tasted amazing as well!)

The cupcakes were baked and they looked amazingly purplicious coming out of the oven as well.

 The frosting is just a typical buttercream with one citrusy addition.  To make the frosting a true lemon flavor, I added lemon zest and lemon juice from a fresh lemon.  And when I say fresh, I mean fresh off of the lemon tree in Jen's front yard.  With the buttercream made and the cupcakes cooled it was time to try something new.  Filling the cupcakes.

I will admit that this was a slightly difficult task.  Having never filled a cupcake it took some trial and error, but they did end up turning out.  After some difficulty with making my parchment pastry bags (thanks you-tube!)  I was able to complete this task.

 

And if I do say so myself they look pretty scrumptious!

The cupcakes were filled and ready to be frosted!  After preparing the frosting bag again, on went the frosting.

Kelly decided that she needed to be the first ones to try the cupcakes.  She looks like she enjoys them?  What do you think?

So as I said in the beginning of this blog, it was my birthday and Kelly came up with some candles and after a verse of  "Happy Birthday", we all enjoyed munching on these cupcakes.

This first mission has proved to be a success and we will be attempting many more in the future.  Stay tuned for more deliciousness from the cupcake militia!

Berrylicious Cupcakes with Fresh Lemon Butter-Cream

Berrylicious Cupcake

2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

2 sticks unsalted butter

1 1/4 cup sugar

2 eggs

1/4 cup milk

1 tsp vanilla

3/4 cup blueberry puree (see instructions below)

Fresh Lemon Butter-Cream

2 sticks unsalted butter

4 cups powered sugar

1 lemon, zested and juiced

pinch of salt

Berry Puree

1 pound of fresh or frozen berries. ( I used the frozen mixed berries from Wal-mart)

Directions:

1. Preheat the oven to 350 and arrange cupcake liners in a muffin tin.

2. In a large bowl, sift together flour, baking powder and salt.

3. In a large bowl, cream the sugar and eggs.  Once mixed add the milk and vanilla.  Fold in the blueberry puree until well mixed.

4.  To make the puree add fresh or frozen berries to a saucepan and bring to a boil.  Reduce heat to a simmer.  Simmer the puree until most of the juice is gone.  Remove from heat and mash the berries with a potato masher or blend with an immersion blender.  You can press the mixture through a sieve, but I chose to leave the seeds involved.

5.  Pour the cupcake mixture into the lined muffin tin, and bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the middle of a cupcake come back clean.  The cupcakes should be springy to the touch.

6.  For the frosting, beat the butter and sugar until mixed.  Add the lemon juice and lemon zest.  Continue to mix until creamy and delicious, about 4 minutes.

7.  To fill the cupcakes, fill a prepared parchment bag (see link below) with the frosting.  Put the decorators tip into the center of the cupcake, applying pressure until the cupcake is filled.

8.  Frost the cupcakes with a large star tip.

9.  Enjoy!

How to make a parchment bag courtesy of  tonedna1 on youtube.

http://www.youtube.com/watch?v=5xzGt3ToUU4