We have had some really great hot summer days this past week. Sometimes on hot summer days, I like to cool off with some strawberry lemonade. So, when I was trying to think of a new, fun cupcake flavor, I thought why not strawberry lemonade?
Why not?
What You Will Need:
KitchenAid Mixer with Paddle and Whisk Attachments
Cupcake Tins
Cupcake Liners
Cooling Racks
Ingredients:
For Cupcakes
1 cup Unsalted Butter, room temperature
2 cups Sugar
4 Large Eggs, room temperature
4 teaspoons Strawberry Extract
1 1/2 cups Soy Flour
1 cup Tapioca Starch/Flour
1 cup Potato Starch
1 Tablespoon + 1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Xanthum Gum
1 teaspoon Salt
1 1/2 cups Milk, Hot
1 1/4 Strawberries; cleaned, hulled & diced + extra strawberries for garnish
For Frosting
2 cups Unsalted Butter, room temperature
4 cups Powdered Sugar
2 Lemons, zested and juiced
2 teaspoons Strawberry Extract
Directions:
Place liners in cupcake tins. Set aside.
Preheat oven to 350° F.
In a medium sized bowl, whisk together soy flour, tapioca starch, potato starch, baking powder, baking soda, xanthum gum, and salt. Set aside.
In KitchenAid mixer with the paddle attachment, beat butter until smooth - approximately 2 minutes.
Add sugar and beat until fluffy - approximately 4 minutes.
Scrape down sides of bowl and add extract.
Scrape down sides of bowl and add eggs one at a time, mixing for a full minute after each addition.
Scrape down sides of bowl and add dry ingredients 1/4 cup at a time with mixer on low.
Scrape down sides of bowl and slowly add milk. Mix until well blended.
Fold in strawberries.
Scoop batter into cupcake tins.
Bake for 20 minutes.
Cool completely on cooling racks.
In KitchenAid Mixer with whisk attachment, beat together butter and powdered sugar for frosting on low until mixed, then medium until smooth.
Add lemon zest and juice.
Add strawberry extract. Beat until fluffy.
Transfer frosting to a gallon sized ziploc bag, and clip off small piece of corner.
Frost cupcakes, and garnish with a strawberry.
Wait until you try these! They are so amazingly tasty and refreshing.
"If it is still in your mind, it is worth taking the risk."
What have you got burning in your subconscious? Maybe you should consider stepping out on a limb. You never know what could happen.
Sheryl
I have to admit, this red velvet recipe has given me some grief. As you may have read in my Chicken and Dumplings post on June 10, the first batch wasn't blog-worthy. What that means is they had that "too much food coloring" taste. So, I went back to the drawing board.
I thought I had it all figured out with my second try, and I probably did; but I didn't get to try them. As I was trying to get them out of the pan, it shattered all over my kitchen counter.
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| Isn't that depressing!?! |
I was so distraught over the mess, that I decided to go in a different direction. Instead of brownies, I would make cupcakes. They say, "third times a charm", and they are right. These cupcakes are red as velvet and tasty as can be (no food coloring flavor), and they are topped with sweet white chocolate frosting.
Makes approximately 18 cupcakes.
What You Will Need:
Cupcake Tins
Cupcake Liners
Cooling Racks
Ingredients:
For Cupcakes
3/4 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1/4 cup Ground Flax Meal
1 teaspoon Xanthum Gum
1/4 cup Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Sugar
1 cup Milk
1 teaspoon Vinegar
1 Large Egg
1/4 cup Canola Oil
3/4 teaspoon Red Gel Food Coloring
For Frosting
1/2 cup Unsalted Butter, room temperature
1 1/2 cups Powdered Sugar
2 teaspoons Pure Vanilla Extract
8 oz. White Chocolate, melted and cooled
2 Tablespoons Heavy Cream
Directions:
I recommend making the frosting first to allow time for the flavors to marry.
For Frosting
1. In a small microwave safe bowl, melt chocolate in 30 second intervals, stirring between, until chocolate is completely melted. Set aside to cool.
2. In KitchenAid Mixer bowl, beat butter and powdered sugar together until well mixed. Start on low, or you will be wearing the powdered sugar instead of eating it.
3. Add vanilla and mix.
4. Add melted white chocolate and mix.
5. Add heavy cream and mix until frosting is desired consistency.
For Cupcakes
1. In a 2 cup measuring cup, mix milk and vinegar. Set aside.
2. Place cupcake liners in cupcake tins. Set Aside.
3. Preheat oven to 400° F.
4. In a medium bowl, whisk together soy flour, tapioca starch, potato starch, flax, xanthum gum, baking powder, cocoa powder, salt and sugar.
5. To the milk mixture, add the egg, oil and food coloring.
6. Pour the milk mixture into the dry ingredients and mix well.
7. Pour batter into cupcake tins. Fill tins 1/2 - 3/4 full. Bake for 20 minutes or until toothpick inserted in center of cupcake comes out clean.
8. Cool in pans for 10 minutes. Remove cupcakes from pan and cool completely on cooling racks.
9. Frost and share!
"Take pride in how far you have come and have faith in how far you can go."
Sheryl
