Friday, July 1, 2011

4th of July cupcakes


My parents have hosted a fun and fabulous 4th of July pool party for as long as I can remember!  I would always help my mom and make festive cupcakes for the occasion!  Even though I will not be at the party this year, I decided to keep up the tradition and make some patriotic and delicious treats for the holiday.  I made strawberry cupcakes with lemon frosting and red, white and blue sprinkles!

Sprinkles Strawberry Cupcakes:
Ingredients:
2/3 cup fresh or frozen whole strawberries (thawed if frozen)
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk , room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
    Directions
    Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

    Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

    In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

    With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

    Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

    Lemon Frosting:
    Ingredients:
    1 cup butter, softened
    3 3/4 cups confectioners' sugar
    juice and zest of two lemons
    1 tsp. vanilla
    1/8 tsp. salt

    Directions:
    Combine butter, sugar, and salt and beat till well combined.
    Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy.

















    Hope you all have a lovely holiday!

    3 comments:

    Faith J. said...

    Now I am inspired to make cupcakes this weekend! :) YUM!

    Anonymous said...

    Dang! If I knew those were your muffins I would have grabbed one this morning! They looked delicious!

    Kelly said...

    :) They were delicious!

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