Culinary Quirks

Recipes be damned!
An inside peek into the tasty delicious chaos of my kitchen. Or perhaps more aptly, what I'm eating right now :)
Sep 03
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Strawberry Lemonade Cupcakes 1 box strawberry cake mix 1 package vanilla instant pudding4 eggs3/4 cup strawberry milk8 oz sour cream I use a kitchenaid mixer for all my baking and typically beat cupcakes & cakes until they’re super stiff. I did that for this recipe and then filled cupcake liners 3/4 full and popped into a 350 degree oven for 20 minutes or so. The main key is to check often after the 15 minute mark and do the usual tests: Is the top dry and springy to the touch? Does a toothpick inserted in the center come out dry? Are the edges just starting to turn golden? I removed from the oven, cooled on a wire rack for 15 minutes or so proceeded to the filling. To fill, I poke a hole in the top of each cupcake with a chopstick and then wheedle it around a bit to make some space. I then took 1 jar of polaner strawberry preserves, added a few drops of water and microwaved the concoction until I was able to whisk to smooth consistency. Once smooth, transfer filling to pastry bag fitted with bismark tip and fill each cupcake. Don’t overfill, a teaspoon or 2 is all you need. Once filled, I set to work on my frosting. Lemonade Frosting 1 1/2 cups whipping cream8 oz cream cheese 1 3/4 cups confectioners sugar 1/8 tsp salt 2 tsp vanilla extract 1-2 tsp Crystal Light Lemonade drink mix powder Again, use the kitchenaid. Put the mixing bowl and the whipping attachment in the freezer overnight to ensure that they’re cold. Cream doesn’t whip well in warm bowls. Whip the cream until stiff peaks form. In a separate bowl, cream the cream cheese and remaining ingredients until very smooth, beat to incorporate air until it’s light and fluffy. About the consistency of marshmallow fluff. Carefully fold the 2 bowls together, do not overmix or you’ll lose volume. Add frosting to a piping bag, frost cupcakes. If pretty yellow stripes are desired, paint gel food coloring in stripes inside the pastry bag before filling with frosting. Be sure to squeeze slowly and evenly to keep stripes as defined as possible. Time to Create: 3 hours. 1 hour to prep cupcakes, 30 minutes to prep frosting, plus requisite time for cooling, frosting and cleanup. Time to Concept: 1 month? This concept was on my summer list of things to invent. They were a big deviation from traditional chocolate and vanilla cupcakes and I think for a first attempt they went very well. Time to Consume: These were big hit with the non-traditional crowd. I’d give them an 6, based on how much of the recipe was assembled from mixes and the like. If I was to attempt again I might try to go more from scratch or use dried strawberries and extracts and things in the batter. The frosting is very summery, but depending on how hefty the cupcake was it might be fun to try a more traditional buttercream, lemonade flavored, of course!

Strawberry Lemonade Cupcakes

1 box strawberry cake mix
1 package vanilla instant pudding
4 eggs
3/4 cup strawberry milk
8 oz sour cream

I use a kitchenaid mixer for all my baking and typically beat cupcakes & cakes until they’re super stiff. I did that for this recipe and then filled cupcake liners 3/4 full and popped into a 350 degree oven for 20 minutes or so.

The main key is to check often after the 15 minute mark and do the usual tests: Is the top dry and springy to the touch? Does a toothpick inserted in the center come out dry? Are the edges just starting to turn golden?

I removed from the oven, cooled on a wire rack for 15 minutes or so proceeded to the filling.

To fill, I poke a hole in the top of each cupcake with a chopstick and then wheedle it around a bit to make some space. I then took 1 jar of polaner strawberry preserves, added a few drops of water and microwaved the concoction until I was able to whisk to smooth consistency. Once smooth, transfer filling to pastry bag fitted with bismark tip and fill each cupcake. Don’t overfill, a teaspoon or 2 is all you need.

Once filled, I set to work on my frosting.

Lemonade Frosting

1 1/2 cups whipping cream
8 oz cream cheese
1 3/4 cups confectioners sugar
1/8 tsp salt
2 tsp vanilla extract
1-2 tsp Crystal Light Lemonade drink mix powder

Again, use the kitchenaid. Put the mixing bowl and the whipping attachment in the freezer overnight to ensure that they’re cold. Cream doesn’t whip well in warm bowls.

Whip the cream until stiff peaks form.

In a separate bowl, cream the cream cheese and remaining ingredients until very smooth, beat to incorporate air until it’s light and fluffy. About the consistency of marshmallow fluff.

Carefully fold the 2 bowls together, do not overmix or you’ll lose volume.

Add frosting to a piping bag, frost cupcakes. If pretty yellow stripes are desired, paint gel food coloring in stripes inside the pastry bag before filling with frosting. Be sure to squeeze slowly and evenly to keep stripes as defined as possible.

Time to Create: 3 hours. 1 hour to prep cupcakes, 30 minutes to prep frosting, plus requisite time for cooling, frosting and cleanup.

Time to Concept: 1 month? This concept was on my summer list of things to invent. They were a big deviation from traditional chocolate and vanilla cupcakes and I think for a first attempt they went very well.

Time to Consume: These were big hit with the non-traditional crowd. I’d give them an 6, based on how much of the recipe was assembled from mixes and the like. If I was to attempt again I might try to go more from scratch or use dried strawberries and extracts and things in the batter. The frosting is very summery, but depending on how hefty the cupcake was it might be fun to try a more traditional buttercream, lemonade flavored, of course!