Strawberry Lemonade Cupcakes

Strawberries & lemons are a common flavor combination. In fact, one of my favorite summertime refreshing beverages are strawberry lemonades. When my husband asked me to make some cupcakes for a party for his boss (who achieved tenure at Harvard!), and the weather forecast was in the 80-90's, I knew this would be a perfect, refreshing treat to share.

Everyone enjoyed the cupcakes, and the wonderful party - where his boss was not only surprised by the party, but the way he was greeted was by all of his employees throwing water balloons at him! (It was his wife's idea!) Thankfully, he's a great sport, and started catching the balloons & throwing them back at people!



STRAWBERRY LEMONADE CUPAKES (Adapted from Tips for a Typical Mom)

Lemonade Cupcakes
1 box white cake mix
3 eggs
1/3 cup oil
1/2 cup water
1/2 cup lemon juice
1 teaspoon lemon extract
Yellow Food Coloring (optional)

Follow instructions on box and bake into cupcakes

Strawberry Buttercream Frosting
4 large strawberries
3/4 cup butter, at room temperature
1 teaspoon pure vanilla extract
4-6 cups powdered sugar
1 teaspoon strawberry extract
2 tablespoons heavy cream

Chop strawberries finely and place on paper towel to soak up some of the moisture. Add butter to bowl and beat with a mixer until fluffy, add vanilla & strawberry extract, and about 2 cups of the sugar. Blend well, incorporate cream. Add in small amounts of powdered sugar, beating well after each addition, to reach the desired consistency.

Frost & decorate as desired. (I topped with lemonhead candies)

ENJOY!

Watermelon Lemonade

Having had multiple consecutive 90 to 100 degree days, I've been looking for a refreshing drink that I'd be able to enjoy on our newly rebuilt deck. This was fairly quick to make up, with the assistance of a food processor, and was a nice change from a regular lemonade. With watermelon being plentiful during the summer, I encourage you all make a pitcher to enjoy!



WATERMELON LEMONADE (Adapted from Smitten Kitchen)
Makes 1 gallon

2 cups lemon juice
4 cups fresh watermelon puree, strained through a coarse strainer to remove seeds & large pieces of pulp
1 1/2 -2 cups simple syrup (Adjust to desired sweetness)*
6 cups cold water

Stir it all together and serve over ice. Add a few ounces of sparkling water (we used lemon flavored) to add a bit of fizz just before serving.



* SIMPLE SYRUP: Simmer one part water with one part sugar until sugar has dissolved. Let cool. (I used about 1 1/4 cups of sugar & water, and had about 2 cups when the syrup was done).

ENJOY!

Pink Lemonade Cupcakes

I hate to admit this, but the follow recipe uses a cake mix... (GASP!) I was hosting a girls night for a bachelorette celebration, and in addition to making cookies, I wanted to make some beautiful pink cupcakes, but wanted something quick & easy. These have a nice refreshing flavor to enjoy in the summer. These were still amazing, and everyone loved them - helping themselves to seconds later in the night. I think this may be a great starter to an orange creamsicle cupcake...



PINK LEMONADE CUPCAKES (From Confections of a Foodie Bride)

1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed
White cake mix
3 egg whites

2 Tbsp vegetable oil

Non-stick spray

Food Color (red or pink)

In a stand mixer, add the cake mix, egg whites, vegetable oil, dye and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full).

Bake at 350 for about 25 minutes. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.

LEMON BUTTERCREAM FROSTING

7 cups confectioners sugar

2 sticks unsalted butter at room temperature

¼ cup lemon juice

2 tsp lemon extract
Food color

Add the butter, confectioners sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a large tip and ice the cupcakes.

ENJOY!