1. I made this cake back in August
2. I never intended to share it here.
3. I'm only here to show off the new blog design. Isn't it awesome?
You'll have to excuse my fancy cupcake carriers, as I lost my cupcake carrier in a tragic cat on the counter accident and decided to just keep buying plastic shells from grocery store bakeries so I no longer had to stress over getting my cupcake carriers back
I included the recipe for both the cupcakes and the frosting below (but please be warned my frosting recipe includes things like "dump sugar in until you think it's enough sugar"). The only tweaks I made to the cupcake recipe were instead of measuring out lemon zest and lemon juice I just juiced and zested three large lemons and called it a day. I like lemon. As I was zesting/complaining the husband reminded me that we have an old box of lemon cake mix in the cake pantry (yes an entire pantry full of cake supplies) and I could always just use that. Cha! As if! I am not above using a mix (especially for elaborate cakes!) but I'm blogging here, I can't just write a blog post that goes "open box, dump in bowl etc". So onward I trudged/zested. The results were fairly delicious and super lemony.
The frosting ended up with way more strawberry than necessary so it involved a lot of powdered sugar and it still never was as firm as I would have liked. I also went overboard and made....well enough for a second batch of cupcakes. Contemplating what to do with all the frosting (discarded ideas included eating with a spoon and using as a facial mask) I decided to break out the box of lemon cake mix (and discovered it was a month away from expiring) and make cupcakes for the husband to take to work with him. He's a diabetic and the two small children in this house do not need more cupcakes so they cannot stay in this house. Although I suppose as a pregnant woman I have the right to eat an entire batch of cupcakes with delicious frosting I think it’s better to just send them away.
The first batch of cupcakes I attempted a rose swirl, but my frosting was not sturdy enough. With the rose swirl you also do not get as much frosting. So with the next batch I did a boring swirl which still did not hold up as well because I did not use enough powdered sugar to really make the frosting sturdy. The last batch (not pictured) I just slathered on with a knife and was done with it. I made the frosting on Sunday and a few days later after hanging out in the fridge it was even more delicious and tasted like strawberry ice cream and had the consistency of ice cream. I'd lie and say I didn't eat it with a spoon, but let's be real I totally did. I topped each batch with a variety of sprinkles. I know when you go to a fancy cupcake shop they don't put sprinkles on their fancy cupcakes but I don't think a cupcake is a cupcake without sprinkles. Plus I kind of really like to buy sprinkles. I have a few places I buy them from but that is for a different post.
And just for fun here is an awesome list of all the things I did wrong while I made cupcakes:
Makes 24-30 Cupcakes
1 cup butter softened
2 Cups sugar
4 teaspoons grated lemon zest
4 tablespoons lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sour cream
In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to the creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper lined muffin cups 3/4 full with batter (I use a ice cream scoop for this). Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Strawberry Lemon Cream Cheese Frosting:
Recipe from Baby Got Cake
2 Sticks softened unsalted butter
2 sticks softened salted butter
1 brick softened cream cheese
1 pint strawberries, cleaned, chopped and pureed (if you dislike seeds feel free to run through strainer I generally do not bother)
1 teaspoon vanilla extract
1 bag powdered sugar
Juice of 1 large lemon
In a stand-mixer with a paddle attachment cream butter and cream cheese until fully mixed and smooth. Add in strawberries, lemon juice & vanilla; mix thoroughly. Carefully pour in powdered sugar in 1 cup increments and mix thoroughly after each cup. Continue to add powdered sugar until frosting is the consistency you are looking for. Instead of pureed strawberries you could also use strawberry jam.