Strawberry Lemonade Cupcakes
When life gives you extra strawberry curd, make cupcakes.
This poor thing will never win a beauty contest, but makes up for it in personality.
Makes 12
Cupcake
1/4 cup canola oil
1/4 cup applesauce
3/4 cup evaporated cane sugar
2 eggs, room temp
1 1/2 cup AP flour
1/4-1/2 tsp baking soda
1/4 tsp salt
1/2 cup almond milk, room temp
2 TB fresh lemon juice
zest of one large lemon
Preheat oven to 325F. Cream oil, applesauce and butter for a minute or so. Add eggs, one at a time. Combine flour and baking soda, then add into the creamed mixture, alternating with the milk. Once that's all incorporated, add the lemon zest and juice. Beat for another thirty seconds. Line muffin pan and fill cups 2/3 full. Bake for 17-20 minutes, let cool on rack.
I wanted to make cream cheese frosting, but didn't have cream cheese. Enter sour cream frosting, because I did have light sour cream on hand. This decision, as it turns out, is why these things are so homely. I couldn't get the frosting to be ungloppy. With a strawberry or lemon buttercream or whipped cream, these would be bells of the ball.
Sour Cream Frosting
1/2 cup sour cream (if you use light or it's watery - I recommend thickening it by straining out some of the water through cheesecloth)
2-4 TB butter, room temp
2 TB strawberry curd
2-4 cups confectioner's sugar
Cream the butter and sour cream until smooth. Add curd, then sugar and beat until you get the consistency you want.
When cupcakes are cool, use cone method to fill with strawberry curd. Pop the tops back on and give 'em a healthy dollop of frosting.
(Not So) Pretty in Pink
Nom.
This poor thing will never win a beauty contest, but makes up for it in personality.
Makes 12
Cupcake
1/4 cup canola oil
1/4 cup applesauce
3/4 cup evaporated cane sugar
2 eggs, room temp
1 1/2 cup AP flour
1/4-1/2 tsp baking soda
1/4 tsp salt
1/2 cup almond milk, room temp
2 TB fresh lemon juice
zest of one large lemon
Preheat oven to 325F. Cream oil, applesauce and butter for a minute or so. Add eggs, one at a time. Combine flour and baking soda, then add into the creamed mixture, alternating with the milk. Once that's all incorporated, add the lemon zest and juice. Beat for another thirty seconds. Line muffin pan and fill cups 2/3 full. Bake for 17-20 minutes, let cool on rack.
I wanted to make cream cheese frosting, but didn't have cream cheese. Enter sour cream frosting, because I did have light sour cream on hand. This decision, as it turns out, is why these things are so homely. I couldn't get the frosting to be ungloppy. With a strawberry or lemon buttercream or whipped cream, these would be bells of the ball.
Sour Cream Frosting
1/2 cup sour cream (if you use light or it's watery - I recommend thickening it by straining out some of the water through cheesecloth)
2-4 TB butter, room temp
2 TB strawberry curd
2-4 cups confectioner's sugar
Cream the butter and sour cream until smooth. Add curd, then sugar and beat until you get the consistency you want.
When cupcakes are cool, use cone method to fill with strawberry curd. Pop the tops back on and give 'em a healthy dollop of frosting.
(Not So) Pretty in Pink
Nom.