Sunday, June 17, 2012

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes
Yields 24 cupcakes

1 Cup Crisco, butter-flavored sticks
2 Cups sugar, white
2 Large egg, whole
4 Large egg white
3 Cups flour, all-purpose
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 Cup cornstarch
1 1/2 Cup buttermilk, reduced-fat
1/4 Cup juice, lemon
1/2 Cup sour cream
2 Each lemons zested

Preheat oven to 350 degrees and line pans with cupcake liners.

Beat Crisco and sugar for 2 minutes, scraping the sides of the bowl.

With your mixer on low, add eggs and egg whites one at a time until fully incorporated, scraping down the sides of your bowl between each addition.

In a separate bowl, combine flour, baking powder, baking soda, salt and cornstarch.  In a liquid measuring cup, combine the buttermilk and lemon juice.

Alternate between adding your dry ingredients and wet ingredients, beginning and ending with the dry ingredients.

Add sour cream and lemon zest and mix until combined.

Fill cupcake liners 3/4 full and bake for 15 to 20 minutes, or until a cake tested (or toothpick) inserted comes out clean.  Remove from pan and let cool completely.

Frost with strawberry buttercream and garnish each with a straw.

Strawberry Buttercream:
1 Cup Crisco, butter-flavored sticks
1 tsp extract, vanilla
1 Tbls strawberry jello powder
5 Cups sugar, powdered
4 Tbls milk, skim

Beat Crisco for 2 minutes. Add vanilla and jello. Slowly add powdered sugar until desired consistency. Add milk and beat until desired consistency.