So this is the first post of my new blog...and definitely a recipe worth being so special as the first.
This cupcake is so flavorful that it will blow your socks off!
SO lets start with the cupcake batter...
- 2 1/4 cups flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoon lemon zest
- 1 1/2 sticks butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 3/4 cup milk
- 2 cups fresh strawberries, chopped
Preheat oven to 325 degrees.
In a small bowl or measuring cup, whisk together the flour, baking powder, salt and lemon zest. In a large bowl, beat the butter until fluffy, add the sugar and beat until well combined. Add the eggs, one at a time, beat well until well combined. Add half of the dry ingredient mixture, beat well. Add the milk, beat, scraping down the sides of the bowl. Add remaining dry ingredient mixture. Fold in chopped strawberries.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Now for the icing...
- 1 (8 oz) block of Cream Cheese, softened
- 1 1/2 sticks butter, softened
- Strawberry Puree, about 4-6 tablespoons
- 3 teaspoons lemon juice
- 3-4 cups powdered sugar
- 1 teaspoon vanilla
Whip the Cream Cheese and butter until light and fluffy. Slowly add the powdered sugar. Mix in the puree, lemon juice and vanilla. You may need to add more powdered sugar depending on the consistency.
How to make Strawberry Puree…
Chop about 1 cup of fresh strawberries. Place in Food Processor and puree as fine as possible. Then remove and strain. Using the back of a spoon, push strawberries thru strainer, smashing them.
I had to let mine chill in the fridge for about 15-20 mins for it to thicken up and it was still a little to runny for piping. BUT it was so worth it, YUM
Original Recipe from: http://hoosierhomemade.com/smore-cupcakes-and-strawberry-lemonade-cupcakescupcake-challenge/