Summer heat may bring about many cravings for those finding themselves with a sweet tooth… ice cream, popsicles, and maybe a tall, cool glass of tart lemonade. Or, better yet, strawberry lemonade. The average high in DC this week has been about 93 degrees with humidity that could cause even the most poker-straight hair to go completely Hugo Reyes. Needless to say, refreshing treats have been on my mind. With a craving for something tangy and little inspirational help from those tantalizing McDonald’s commercials, these strawberry-lemonade cupcakes were born.
These muffin-like cakes were sweetened up with a tart, bright burst of strawberry-lemon curd filling. The citrus-y sweet cupcakes turned out great and were shared with many. My favorite reaction of any of the tasters was my friend Claire’s, who after biting into the cake exclaimed, “That filling tastes just like strawberry lemonade!” Sounds like a successful recipe if I’ve ever heard one.
Strawberry Lemonade Cupcakes
Inspired by: Strawberry Lemonade
Adapted from Gail Wagman’s “Strawberry Cupcakes,” Cupcakes Galore
1 cup chopped strawberries 2 eggs
1 tablespoon honey ½ teaspoon pure vanilla extract
2 tablespoons lemon juice 2 ½ cups all-purpose flour
zest from 1 lemon ¾ cup granulated sugar
6 tablespoons unsalted butter 2 ½ teaspoons baking powder
1 cup milk 1 teaspoon baking soda
recipe yield: about 18 cupcakes
Preheat oven to 350 degrees and prepare cupcake pans with paper liners. Place finely chopped strawberries in a small bowl with honey, 1 tablespoon of lemon juice and lemon zest. Set aside to macerate.
Prepare a double boiler fitted with a small glass bowl containing the butter. Gently melt the butter over low heat, remove from stove top, and allow to cool slightly. In a medium bowl, combine the remaining tablespoon of lemon juice and the milk. Add the eggs, breaking apart the yolks slightly, as well as the vanilla extract. Mix in cooled, melted butter. Whisk all ingredients together and set aside.
In a large bowl, whisk together flour, sugar, baking powder and baking soda. Form a small “well” in the center of the dry ingredients and pour the butter-egg mixture into the well. Mix ingredients together until just combined. Gently stir in the macerated strawberry mixture until strawberries are dispersed throughout the batter.
Spoon the batter into the cupcake papers until each is about ¾ full. Place pans into the oven and bake cupcakes for 17-20 minutes, or until a cake tester inserted in the center comes out clean. Allow to cool on racks in pans for about 10 minutes before removing from pans and allowing to cool completely on racks.
6 egg yolks
zest of ½ lemon
1 cup seedless strawberry pulp*
¼ cup lemon juice (2 lemons)
½ cup sugar
2 ¼ tablespoons cornstarch
¼ teaspoon salt
¼ cup unsalted cold butter
-recipe yield: about 2 ½ cups
In a small, heavy bottomed saucepan, lightly break apart egg yolks with a small whisk. While whisking, add in the zest, fruit juices, sugar, salt, and cornstarch. Place saucepan over medium heat and, using a wooden spoon or rubber spatula, constantly stir mixture for 4-6 minutes, or until it thickens up to the point where it coats the spoon and holds its shape when you run your finger across the spoon.
At this point, immediately remove the saucepan from heat. Constantly stirring, gradually mix in small pieces of butter, allowing each piece to dissolve into the curd before adding the next piece. Once all the butter has been added and the mixture is smooth, transfer the curd to a small bowl and continue to stir until it has cooled. Cover the bowl with plastic wrap, allowing the plastic wrap to sag into the bowl and cover the entire surface of the curd so that the curd doesn’t develop a skin. Store cooled, covered pineapple-lemon curd in the refrigerator for up to 2 weeks.
*To make strawberry pulp, place clean, fresh strawberries into a food processor and pulse until fully broken down. Transfer ground strawberries into a mesh strainer and allow pulp to strain through into a clean bowl. To help pulp fall through strainer, use a small whisk. Discard any seeds or rough pieces remaining in the strainer and use only the smooth, seedless pulp.
Adapted from “Lemon Kissed Buttercream Frosting,”
The Cupcakery Blog
This is a very versatile buttercream recipe that can be prepared and presented in a couple different ways. Depending on your preferences of sweet vs. tangy, the amount of curd added can be adjusted or even omitted all together. The curd can be swirled, marbleized, or fully combined into the buttercream.
½ cup unsalted butter 3 cups confectioner’s sugar
2 tablespoons lemon juice 1 tablespoon whole milk
1 teaspoon lemon zest 1 teaspoon vanilla extract
½-¾ cup reserved strawberry-lemon curd (recipe above)
In large bowl, cream butter until light and fluffy, about 2 minutes. Drizzle in lemon juice and zest and beat well. Gradually add sugar, ½ cup at a time, beating on medium speed and scraping sides of bowl often. After sugar has been incorporated, continue to beat the mixture while drizzling in vanilla and milk. Beat at medium speed until homogeneous.
At this point, the buttercream can either be piped onto the cupcakes or combined in the curd in some way. For a homogeneous strawberry lemonade frosting, beat curd into the buttercream until combined. The curd can also be gently swirled into the buttercream with a spatula before being piped onto cakes. To create a marbleized effect, fill the pastry bag on one side with buttercream and on the other side with curd so that they’re somewhat separated in the bag. Pipe the frostings out as normal and the two together in the bag will create pretty ribbons of color. Swirled or marbleized cupcakes should be served immediately, or the milk may start to lump and look curdled due to the acid in the juice.