Happy Taste Test Thursday! For those new to the blog, this is a new segment where every Thursday I cook or bake a mouth watering recipe from one of the food blogs I follow, and post it here along with a quick review. I get to cook something new, Rachel gets to enjoy, and you learn about other food bloggers (just don’t forget about me!).
Last week I posted a delicious Grilled Squash, Tomato & Feta Cheese Salad Recipe. This week I caved in to the dark side and went for a dessert. And not just any dessert: cupcakes! Strawberry buttercream lemonade cupcakes to be precise.
As soon as I saw these lemonade cupcakes on Lauren’s Blog, over at Keep It Sweet, I knew I was in trouble. I love lemonade. And I certainly love cupcakes. And home made strawberry buttercream? Yea…Trouble. I knew as soon as I saw Lauren’s post I had to bake these cupcakes soon.
The lemonade and sour cream add a nice little zing to these cupcakes, while the fresh strawberry buttercream frosting is the perfect level of sweet. Neither cake nor frosting overpower the other in taste. The only complaint with these cupcakes is that they disappear too fast.
Before I get to the recipe and pictures, I need to share some of my disasterrific experience baking these delicious treats, all of which were my fault. First, the recipe calls for half a can of frozen lemonade, which would be 6 ounces. I dumped the whole can in, 12 ounces, only to realize seconds later my mistake. Did I do it accidentally on purpose or was I really just not paying attention? I plead the second though certain people here say the first. Needless to say, coworkers and family got to enjoy the delicious extras, so no harm no foul.
Next mistake. Well, I thought, since I’m going to end up with double the cupcakes I need double the frosting. Right? Wrong. Way wrong. Somehow I ended up with a bit more than double the frosting. 10 cups worth to be exact. Instead of using 3 strawberries I mistakenly used a lot more than that. Thank goodness buttercream can be frozen, otherwise I’d have to get creative with using up frosting; frosted marinated steak, roasted potatoes with frosting, pizza with frosting…
So the big take away is (drum roll please): Always read directions!
Recipe: Lemonade Cupcakes
- 1 (6-ounce) can frozen lemonade concentrate, thawed (you’ll probably need to buy a 12-ounce can and halve it)
- 1 (18.25-ounce) package white cake mix
- 1 (8-ounce) carton sour cream
- 1 (3-ounce) package cream cheese, softened
- 3 large eggs
- Combine all ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides, until well blended.
- Spoon batter into paper-lined muffin cups, filling each three-fourths full.
- Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack. Spread evenly with frosting.
Cooking time: 20 minute(s)
Recipe: Strawberry ButterCream Frosting
- 3 large strawberries at room temperature
- 1 stick butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3-4 cups powdered sugar
- 1 tablespoon heavy cream
- In a food processor, pulse strawberries until pureed.
- Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined. Incorporate cream. Add in small amounts of powdered sugar, pulsing after each addition, to reach the desired consistency. Frosting should be smooth and soft, yet hold its shape.
Preparation time: 5 minute(s)
Recipe from: Keep It Sweet
All you need for these cupcakes are white cake mix, frozen lemonade mix (only 6 ounces of it!), sour cream, eggs, and cream cheese.
Have you had any “accidents” following recipes? How’d it turn out?