These are the lovelies that are pictured at the top of this blog. I’m not much for drinking anything besides water (I know I know, pretty boring), but in the summer I do enjoy a good lemonade every once in a while. Make it strawberry lemonade and it’s even better!
There are plenty of versions of this cupcake floating around out there but I decided to just play around with my own. I will admit I do not actually like lemons so I never have any on hand. Derek hates drinking plain water, so we always have a bottle of lemon juice in the fridge. I decided to just add that to the cake mix until I got the lemon flavor I was going for. You could certainly use the juice of a fresh lemon in any amount until you get the flavor you are looking for.
I used my basic vanilla buttercream recipe (adapted from Wilton) and added some strawberry freezer jam (any strawberry jam should work). Same principle as above, just add the jam until you get your desired taste.
**A note on buttercream: I used to be afraid to make my own frosting (I have no idea why?), but now that I have discovered making buttercream I will NEVER use store bought frosting again. The flavor is so much better, and it really is simple. You can play around with the powdered sugar and milk until it becomes the consistency you are looking for (adding more sugar will thicken, adding more milk will thin). Don’t be afraid to take the leap!*
Recipe source: Me br>
- 1 box yellow cake mix (I use Duncan Hines)
- 1/3 cup water
- 1 1/3 cup vegetable oil
- 4 eggs (instead of three as listed on the box)
- 3 Tbsp lemon juice (more or less to taste)
Preheat oven to 350 degrees. Mix together all ingredients. Fill cupcake liners 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Strawberry Buttercream Frosting
- 1 cup shortening
- 1 cup (2 sticks) butter
- 2 tsp vanilla
- 6 cups powdered sugar
- 1 Tbsp milk
- Strawberry jam (I used about ¾ cup)
Cream together shortening and butter, then add in vanilla. Add powdered sugar in 1 cup increments, mixing well after each addition. Add milk then jam to taste. Frost cupcakes and enjoy.**
**I frost my cupcakes with a Wilton disposable bag and 2D tip. These are inexpensive and can be found at any crafting store. Swirl from the outside in to get the pattern shown. You can also swirl from the inside out to get more of a rose pattern**