Strawberry Lemonade Cupcakes

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Source: Hot Polka Dot


Strawberry Lemonade Cupcakes
Makes 2 dozen cupcakes.
Adapted from Piece of Cake's Strawberry Cupcakes.

2 1/4 cup cake flour (or substitute)
1 1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature
3/4 cup strawberry puree
4 egg whites
1/4 cup milk
Juice from 2 lemons for glaze
1/4 cup powdered sugar for glaze

Preheat the oven to 350 degrees and position a rack in the center. Line two muffin tins with cupcake liners and set them aside.

Stir together the cake flour, sugar, baking powder and salt either with a whisk or with a stand mixer on stir speed. Add the butter and mix on low speed until it's well blended and resembles course crumbs. Add the strawberry puree then mix on low speed then increase the speed to medium and beat it for 2 – 3 minutes until the mixture is light and fluffy.

In a large bowl whisk together the egg whites and milk then, with the mixer running, add it to the batter gradually in 2 or 3 additions making sure to scrape the sides of the bowl as needed.

Scoop the batter into the prepared muffin tins and bake them for 20 – 22 minutes until a toothpick inserted into the middle comes out clean. While they're baking, make the lemonade glaze by stirring together the lemon juice and powdered sugar until there are no lumps. Cool the cupcakes on cooling racks for 5 – 10 minutes then poke holes in them with a fork. Spoon the lemonade glaze over each one, making sure it soaks into the holes instead of just rolling off.


White Chocolate Cream Cheese Frosting

Adapted from Piece of Cake's White Chocolate Cream Cheese Frosting.

1 250g pkg cream cheese, room temperature
4 cup powdered sugar, sifted
3 ounces white chocolate, melted and cooled
1 tsp vanilla extract

With an electric mixer blend together the cream cheese and powdered sugar on low speed at first then medium speed until it's light and fluffy. Add the melted chocolate and vanilla and mix it until it's just combined.

Refrigerate the frosting until you're ready to use it. Once the cupcakes are cooled spoon the frosting into a piping bag fitted with the tip of your choice and frost away. Enjoy!