bite size bliss

The actual name of the cupcakes is too long for a headline because I made two variations. Both use a lemon cake but the lemonade drizzle and the buttercreams made them incredibly different. The first is lemon cake with chocolate buttercream and the second is lemon cake with strawberry lemonade glaze and strawberry buttercream to top it off. Of course, Damien preferred the chocolate but he still ate both of them like they were going out of style. Fortunately, there was enough to deliver for the birthday cause. The birthday girl favored the strawberry lemonade cupcakes (me too) because they were tart. I used various recipes and made some good changes. This was also the first time I used my mini-cupcake pan. I have to admit that I prefer the mini bite sizes. It kind of makes you feel less guilty when you eat two of them in one sitting.

strawberry delight

Adapted from Annie’s Eats and Martha Stewart
Lemon cake with chocolate buttercream and lemon cake with strawberry lemonade glaze with strawberry buttercream
Makes about 36 to 40 mini-cupcakes

Lemon Cake Ingredients:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
For extra lemon kick I added about a teaspoon of lemon extract

Directions:
1.    Preheat the oven to 325 degrees F.  Line muffin pans with paper liners.  You can make regular sized cupcakes or mini.
2.    In a bowl, combine the flour, baking powder, salt and lemon zest.  Stir together with a fork and set aside.
3.    In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy.
4.    Add the sugar and beat until well combined.
5.    Beat in the eggs one at a time, scraping down the bowl after each addition.
6.    Add half of the flour mixture to the bowl and beat on low speed until just incorporated.
7.    Add in the milk and mix until smooth.
8.    Add in the remaining flour mixture and mix on low speed until just blended.
9.    Divide the batter evenly between the paper liners, filling them about 3/4 full.
10.    For large cupcakes bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  For mini-cupcakes try between 12-18 minutes. I think mine were perfect around the 14-minute mark but my oven isn’t the brightest.
11.     Allow to cool in the pan 5 minutes. Then transfer to a wire rack to cool completely.

Lemonade Strawberry Syrup:
1 cup strawberry lemonade concentrate, thawed
3/4 cup confectioners’ sugar
(This made way too much for mini-cupcakes. Feel free to halve this recipe.)

Directions:
1.    Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup.
2.    Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.  (Place wax paper underneath your cooling rack so you don’t make a mess!) I only syruped half my cupcakes and left the other half plain.

Frosting Ingredients:
1/2 cup whole frozen strawberries, thawed (I used fresh strawberries and they worked fine)
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Directions:
1.    Place strawberries in the bowl of a small food processor; process until pureed. Filter through a sieve if you want to get the seeds out.
2.    In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3.    Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
4.    Add vanilla.
5.    If you want to make two flavors of buttercream now is the time to split the buttercream into two bowls.
6.    In the first bowl add 1 to 2 tablespoons of melted chocolate. (to taste)
7.    In the second bowl add 1 to 2 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended.
8.    Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Top your lovely cupcakes with the buttercream and enjoy. If you wish, garnish with strawberries. The chocolate buttercream held out pretty well but the strawberry wanted to slide off the cake. The strawberry buttercream paired really well with the lemonade syrup and the chocolate was perfect with the lemon cake. Don’t be surprised with the tartness of the lemonade syrup. Yum, yum.