Sweet treats

Strawberry Lemonade Cupcakes

One of my favorite things to do on a rainy day is bake. While I'm currently trying my hand at making coconut dream bars, I thought I would share one my favorite spring/summer recipes; Strawberry Lemonade Cupcakes. I will have to get back to you on the coconut bars...

What you will need for this recipe

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of whole milk
1 teaspoon pure vanilla extract 
I like to add about 2 TBSP of lemon zest, this is optional.

Preheat oven to 350 degrees

Using a mixer, beat butter until fluffy 

Slowly add in eggs and beat well, then stir in milk and vanilla extract

In a bowl sift together dry ingredients 

Mix wet and dry ingredients until batter is homogeneous 

Pour into cupcake pan 

Bake 25-30 minutes 

Let cool 10-15 minutes before frosting

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 Strawberry-Lemon frosting 

1 cup (1 stick) of butter

1 1/2 cup confectioner's sugar (sifted)

1cup fresh strawberries

1 teaspoon pure vanilla extract

1 lemon 

1. Beat butter with an electric mixer in a bowl until light and fluffy.
2. Beat 1 cup confectioners' sugar into butter until just blended.
3. Beat vanilla extract into butter mixture until just blended.
4. Fold in 1 TBSP of lemon zest, followed by the juice of 1/2 lemon
5. In a food processor, pulse fresh strawberries until finely chopped
6. Fold strawberries into frosting mixture
7. Beat last 1/2 cup confectioners' sugar into mixture until just blended.

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