Strawberry pink-lemonade mini cakes

Strawberry Pink-lemonade cupcakes

Like a cool refreshing drink on a hot day, this cake is deliciously fab ! A cool and yummy cream cheese frosting melts in your mouth with each bite.

Prep time 20 mins
Bake 12-14 minutes
Makes 24 cupcakes
Preheat oven  350

Strawberry Pink-lemonade cupcakes

3 cups cake flour


1 tablespoon baking powder
1/2 teaspoon kosher salt

2-1/2 cups granulated sugar

1/2 cup of pink lemonade juice

1/2 cup of strawberries , pureed
1 stick (8 tablespoons) unsalted butter, at room temperature

2 large eggs

2 egg whites

1 teaspoon pure vanilla extract

1-1/4 cups buttermilk

a few strawberries for garnish and pink sugar on to .





Directions:



1.Preheat your oven to 350 . In a large bowl combine the 


flour, baking powder and salt. Whisk to  combine.

 2.In the bowl of a stand mixer combine, add the butter and 

cream until it is light and fluffy, about 3-5 minutes. Add the

eggs, egg whites and vanilla. Mix it until it is combined. Add

the pink lemonade juice and mix well. Then add the 

puree strawberries and blend well.


3.On low add 1/3 of the dry ingredients to the bowl and

 allow that to combine. Then add 1/2 of the buttermilk and

 wait for  that to combine. Add another 1/3 of the dry

 ingredients and mix. Add the other 1/2 of the buttermilk and

 mix it.

4.Then finally add the remaining of the dry ingredients. Mix 

it until they are combined. Stop to scrape down the bowl as 

often as needed. Do not over mix.


5.Pour the batter into sprayed ramekins. Bake 12-14 minutes

 or until a toothpick comes out with moist crumbs.Cool the

 cakes in the pan 1-2 minutes, then carefully remove them

 from the pan and allow to cool completely on a wire rack.


Cream cheese frosting

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract

1 With an electric mixer, mix the butter and cream cheese together,

about 3 minutes on medium speed until very smooth. Scrape down

the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. 

Keep adding until you get to desired sweetness and thickness.


3 Either spread on with a blunt knife or spatula, or spoon into a 

piping bag to decorate your cake or cupcake.



Frosting from simply recipes

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