Strawberry lemonade, one of the best inventions since sliced bread, improved only when put into a cupcake! Now, I have to admit (because part of growth is making mistakes) I messed up on these pretty badly. I was so upset when I realized my mistake, but I couldn't just throw them out- I had to see them to the end. While I was at the store picking up some lemonade concentrate, I got flustered because the lemonade was no where to be found; this was the last item I needed and I was anxious to get home. What kind of a store doesn't have lemonade?! Rude! So in my fluster, I finally spotted what I thought was lemonade on the very bottom shelve all the way at the back. It was yellow and had lemons on it, so I just grabbed it and left. The recipe calls for a lemonade syrup that you put on the cupcakes before frosting- it was after I had done this to every single cupcake that I realized I didn't buy lemonade concentrate, but grapefruit juice concentrate- no wonder it tasted so bitter. I kind of started to cry, but remembered my favorite quote "there is no nobility in being superior to others; true nobility lies in being superior to your former self" (Hindu Proverb). So despite my small set back, I finished the cupcakes and even tried one to see how horrible they tasted, and to my surprise, they weren't that bad! I will definitely have to explain to everyone why they taste a little off, but overall... not bad! Hopefully you can pay better attention than I can!
1 White cake mix , and the ingredients to make it (yeah, that's how I roll)
2 teaspoons lemon zest
2 cups fresh strawberries, chopped up really small
Ingredients for syrup:
1 cup lemonade concentrate, thawed
3/4 cup powdered sugar
Ingredients for frosting:
1 (12 oz.) package cream cheese, softened
18 tablespoons butter (that sounded like way too much, so I only used a few heaping tablespoons)
2 2/3 cups powdered sugar
3 teaspoons lemon juice
1 teaspoons vanilla extract
Directions:
Mix cake batter as according to package directions. Fold in lemon zest and strawberries- don't over mix. Divide batter up into cupcake pan, filling half to 3/4 of the way full. Bake according to box directions. Once cupcakes have baked and cooled, poke several holes through the tops of the cupcakes, mix lemonade concentrate and powdered sugar together well. Spoon lemonade syrup over the top of the cupcakes. Let stand about 20 minutes so the syrup can soak in. Beat the cream cheese and butter in a medium bowl on medium speed until light and very fluffy (about 5 minutes). Add the powdered sugar, and mix until smooth. Add lemon juice and vanilla, mix well. Frost cupcakes as desired and garnish with lemon slices and strawberries.
I must make these some time.
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