Strawberry Lemonade Cupcakes

So, last week I was laid off from my new job. I had been there one day under two weeks, and needless to say I was devastated. I like to keep busy, and I like to be creative. My job was working for a newspaper and doing some graphic design *heaven*. So when the next day came and I sat at home all day it was hard to be creative with this disappointment in my mind. But by day two I was on a mission to be positive. And with that enthusiasm came my desire to cook and bake again. I made Stir Fry, Pizza, Beer & Cheese Soup, Cheese Biscuits, and these fabulous cupcakes. So, be prepared for a delicious summer treat!

Strawberry Lemonade Cupcakes

Ingredients:

1 3/4 cups flour

1/2 tsp. baking powder

1 egg

1/2 cup lemon juice*

6 large strawberries, chopped up find

1/2 cup butter or margarine, softened

1 cup sugar

2/3 cup milk

Directions:

1. Preheat oven to 350° F. Place cupcake liners in cupcake tin; recipe should make 12.

2. In large bowl, mix together the butter and egg, then add the sugar, lemon juice and strawberries.

3. Add the milk, flour, and baking powder. Be sure to mix until all the dry ingredients are incorporated.

4. Using muffin scoop (or large spoon if muffin scoop is not available), distribute batter among cupcake liners. The recipe should yield 12 cupcakes.

5. Bake cupcakes in preheated oven for 10-15 minutes. Because of the moisture from the fresh fruit, it may need a minute or two more. Once they're done, let them cool on wire wrack for at least an hour until you frost them. P.S. these taste delicious without frosting too!

Strawberry Lemonade Buttercream Frosting

Ingredients

1 cup butter, softened

1 cup (or more) icing sugar

4 strawberries, finely chopped or pureed

2 tbsp. lemon juice

1 tbsp. heavy cream

Directions:

1. Using an electric hand mixer, mix together the butter and icing sugar.

2. Add the strawberries and lemon juice, mix on low.

3. Add the cream and and any extra icing sugar needed to get the right consistency. Mix well.

4. If piping the frosting, I suggest using a larger star tip, this way the strawberries won't clog up your piping bag.

5. Frost your cupcakes and enjoy! 

Wedding Cake #2

Yesterday I had the opportunity to make my second wedding cake! I was super excited, and slightly nervous. I had never made a tiered cake in the past, so this was a new experience for me. It was nice and simple, vanilla for the first tier, and chocolate for the second, frosted in vanilla buttercream. And, it turned out! So here's the photos of the wedding cake.