Pink Lemonade Cupcakes:
- One box of strawberry cake mix (plus oil, water and eggs as directed on box)
- 2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
- 1 packet (0.23oz.) of Kool-Aid Lemonade
- Yellow food coloring (as desired for color)
- 1- 7oz. container Jet-Puffed Marshmallow Creme
- 1/3 c. powdered sugar
- 8 oz. Cool Whip Topping
- Confetti sprinkles and paper straws
to decorate as desired
DIRECTIONS:
- Make cake according to box and bake in 24 cupcake liners placed in cupcake tins, as directed. Cool completely.
- In a mixing bowl, cream together cream cheese, lemonade and yellow food coloring until smooth.
- Beat marshmallow creme and powdered sugar into cream cheese mixture and then fold in Cool Whip until completely smooth.
- Spoon frosting into a zip top bag that has a piping tip inserted into one corner (I used a Wilton 1M star tip
).
- Pipe frosting on tops of each cupcake- you can be generous,
as this recipe makes a lot of frosting and the frosting is so light and
fluffy.
- Decorate as desired.
- Refrigerate and serve chilled.
I do not own this recipe. I found it at http://easybaked.net/2013/03/27/strawberry-lemonade-cupcakes/
Chocolate Covered Strawberry Cupcakes
Cupcake:
1 box chocolate cake mix
1 cup buttermilk (instead of water indicated on box)
1/2 cup vegetable oil
4 eggs
- Preheat oven to 350 degrees and line a regular muffin tin with 24 paper liners
- Beat together all of the ingredients for the cupcakes with an electric mixer on medium-high speed for about 2 minutes
- Divide batter evenly among cups and bake for 15-20 minutes, or until cake tester comes out clean
- Allow cupcakes to cool in the tin for at least 5 minutes after they
are done, then transfer them to a wire rack to cool completely
Strawberry buttercream
3 tbsp strawberry puree (from about 1/2 cup fresh strawberries)
1 cup unsalted butter, firm and slightly cold
3-1/2 cups confectioners’ sugar
1/2 tsp vanilla extract
- Puree strawberries with a food processor and strain out the seeds by forcing the puree through a fine-mesh sieve
- In the bowl of an electric mixer, beat together butter on medium speed until light and fluffy
- Reduce speed of mixer and slowly add confectioners’ sugar, and beat until well combined
- Add vanilla and strawberry puree, and mix until just blended (If
frosting is too thick, add more puree, if it’s too fluid, add more
sugar)
- Pipe frosting on cooled cupcakes using a large star tip and top with half a chocolate covered strawberry (see below)
Chocolate covered strawberries:
12 medium-sized strawberries
Chocolate melts
- Cut strawberries in half, keeping the leaves and stems on as much as possible
- Using a double boiler, melt chocolate melts until smooth
- Dip each strawberry half in the chocolate and place on a tinfoil-lined baking sheet to dry
- Once chocolate is set, place one strawberry half on each cupcake
Recipe makes 24 cupcakes
I do not own any of these recipes.
Found at: http://www.ericasweettooth.com/2010/06/chocolate-covered-strawberry-cupcakes.html
Strawberry Lime Cupcakes:
1 box white cake mix
4 egg whites
1/3 cup oil
1/2 cup buttermilk
1/4 cup
lime juice
1/2 cup sour cream
Zest of 4 limes,
Mix all ingredient together in a large bowl. Line a cupcake pan with cupcake liners. Add in batter equally.
DO NOT PREHEAT OVEN. Bake at 350 degrees for 10 minutes, adding more time accordingly.
Strawberry Buttercream
Icing
1 cup butter softened
2 teaspoons vanilla
3 teaspoons strawberry
gelatin (fresh strawberries as a substitute)
4-5 cups powdered sugar,
Add all ingredients in a medium bowl. Put in icing bag. Pipe icing onto your cooled cupcakes. Add a slice of lime to each top for a garnish. Served best cool on a hot day.
I do not own this recipe.
