Ingredients
The following ingredients have 4 Servings
- 10 strawberries
- 3 cups powdered sugar (+ more as needed)
- 3 tablespoons lemon juice
- 1/2 cup butter (room temperature)
- 1 tablespoon heavy cream (as needed to thin icing)
- 1 1/2 cup flour
- 1 cup sugar
- 1/2 cup butter (room temperature)
- 1/4 cup sour cream
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon baking soda
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- pinch salt
Instruction
- Preheat the oven to 350°F. Using a stand mixer with a paddle attachment, cream together the sugar, sour cream, vegetable oil, butter, lemon juice, vanilla and egg.
- In a separate bowl, whisk together the flour, baking soda and salt. Slowly sift the flour mix into the creamed mixture. The batter should be thick but still runny.
- Fill muffin tins lined with papers about 2/3 of the way full. Bake in the oven for 25-30 minutes or until the tops are golden brown and just beginning to crack. A toothpick inserted in the center should come out clean.
- Cool the cupcakes completely.
- Use a food processor to blend the strawberries. Optional step: strain the strawberries through cheese cloth to remove seeds.
- Stir the strawberry puree into the confectioner’s sugar along with the butter and lemon juice until a thick frosting forms. The frosting should stand on it’s own when a spoon is inserted into the frosting then removed.
- Use a piping bag or spoon to cover the tops of each cupcake with frosting. if using a piping bag, start in the center of the cupcake then swirl out and overlap upwards.
- Serve cupcakes with mini straws and a tall glass of ice cold pink lemonade. Enjoy!
