Light Strawberry Lemonade Cupcakes! Mouth Is Watering!! by Brittany Wiley - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Light Strawberry Lemonade Cupcakes! Mouth Is Watering!!

posted in Food & Drink
  • 3/4 c sifted cake flour
    1 tsp baking powder
    1/8 tsp kosher salt
    1/4 cup veg oil (grapeseed, canola or safflower)
    1/4 c frozen lemonade concentrate, defrosted
    Zest of 1/2 of a lemon
    3 large egg whites
    1/2 cup gran. sugar
    spray oil
    1/2 pint fresh strawb
    1 1/2 cups sifted conf sugar
    1/8 lemon juice

  • step 1 Position a rack in the center of the oven. Preheat the oven to 350 F. Line a muffin tin with paper liners. Coat the liners lightly with the spray oil (this will allow the cupcakes to be easily removed from the liners).

  • step 2 Combine the flour, baking powder, salt, and lemon zest in a large bowl.
    step 3 Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Begin beating the whites on medium speed until they begin to turn opaque and fluffy.

  • While the mixer is still running, pour the sugar slowly into the egg whites. Increase the speed to high and continue beating until stiff, but not dry.

  • step 4 Create a well in the center of the flour mixture and pour in the vegetable oil and lemonade concentrate. Fold in one third of the egg whites with a rubber spatula into the flour mixture until all of the ingredients are moistened. Fold the moistened ingredients into the remaining egg whites

  • step 5 Divide the batter evenly between the lined cups. Place the muffin tin on the center rack and bake for 10 minutes. After 10 minutes, turn the tin by 90 degrees and bake for 5 minutes more. Remove from the oven and let cool. The cupcakes will deflate slightly during baking,

  • creating a little valley in the center of each one. This will be filled with the strawberry glaze.

  • step 6 While the cupcakes are cooling, make the strawberry glaze. In a small bowl, mash 4 to 5 of the ripest and juiciest strawberries and push the mash through the fine mesh strainer to remove the seeds. Whisk 2 tablespoons strawberry puree into the confectioner’s sugar in a medium bowl.

  • gar in a medium bowl. The glaze will be fairly thick and light pink in color. If the glaze is too thick to spread on the cupcakes, add more strawberry puree a drop a time. Whisk in lemon juice. Spread the glaze onto the cupcakes. Let set for about an hour.

  • step 7 Rinse the remaining strawberries. Stem, hull, and slice the strawberries. Arrange decoratively on top of the strawberry glaze.

  • Sorry that the directions were so long but I had to share this amazing recipe with you all! It's amazing an it will make your mouth water just saying the name. Thanks for viewing. Please like and follow!!!


See all comments

Related Tips