Food for Thought
When life gives you lemons … squeeze them into cake batter, bake some cupcakes and top them with a sweet strawberry frosting!
Strawberry Lemonade Cupcakes
Photo by Connie Kimsey
1 6-ounce can frozen lemonade concentrate, thawed
1 box white cake mix
1 8-ounce container sour cream
3 ounces cream cheese, softened
Preheat oven to 350. Remove 2 tablespoons of lemonade concentrate from can and discard or reserve for another use. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl. Beat with mixer until well blended and spoon batter into paper-lined muffin tins. Bake for 20 minutes or until cooked through. Cool completely before frosting.
2 sticks unsalted butter, room temperature
4 cups confectioner’s sugar
3 tablespoons strawberry puree (from about 3-4 strawberries)
¼ teaspoon lemon juice
Cream butter with mixer for 1-2 minutes. Gradually add confectioner’s sugar until well blended. Mix in strawberry puree and lemon juice.
See a ton of additional recipes on the Housetrends blog here.