These cupcakes were both yummy and refreshing!
The surprising twist of lemon and strawberry is a perfect combination for this time of year. These cupcakes would be the perfect sweet temptation at a spring luncheon, Mother's Day brunch or even a last minute get together. Start to finish they took about 1 1/2 hr., and were easy enough for little hands to help!
Cupcake Ingredients
1 box Betty Crocker Super Moist White cake mix
Water, Vegetable Oil and Egg Whites as called for on the box
3 T. grated lemon peel
Icing Ingredients
4-6 medium, hulled strawberries
1 Container (12 oz.) Whipped Fluffy White Icing
Garnish - Sliced strawberries and lemon curls
Directions
Heat oven to 350* (or 325* for dark or nonstick pans). Place paper baking cups in each of 24 regular sized muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites and adding grated lemon peel. Cool in pans for 10 min and then remove from pans to cooling racks. Cool completely, about 30 min.
Place 4 oz. strawberries (4-6) in blender. Cover and pulse about 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into medium bowl. Stir in fluffy white frosting until well mixed.
Generously frost cupcakes. Garnish with quartered strawberries and lemon peel curls.
Enjoy!
Wishing you peace, love and a little pixie dust,
-Kendall-
The surprising twist of lemon and strawberry is a perfect combination for this time of year. These cupcakes would be the perfect sweet temptation at a spring luncheon, Mother's Day brunch or even a last minute get together. Start to finish they took about 1 1/2 hr., and were easy enough for little hands to help!
Cupcake Ingredients
1 box Betty Crocker Super Moist White cake mix
Water, Vegetable Oil and Egg Whites as called for on the box
3 T. grated lemon peel
Icing Ingredients
4-6 medium, hulled strawberries
1 Container (12 oz.) Whipped Fluffy White Icing
Garnish - Sliced strawberries and lemon curls
Directions
Heat oven to 350* (or 325* for dark or nonstick pans). Place paper baking cups in each of 24 regular sized muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites and adding grated lemon peel. Cool in pans for 10 min and then remove from pans to cooling racks. Cool completely, about 30 min.
Place 4 oz. strawberries (4-6) in blender. Cover and pulse about 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into medium bowl. Stir in fluffy white frosting until well mixed.
Generously frost cupcakes. Garnish with quartered strawberries and lemon peel curls.
Enjoy!
Wishing you peace, love and a little pixie dust,
-Kendall-
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