Pink Lemonade Cupcake

So for my last cupcake in the project, I made a take on the delicious summer drink...PINK LEMONADE! Many people said that this was their favorite out of the three, and I might have to agree. A lemon cupcake with fresh strawberries folded in, lemon curd filling, and creamy strawberry buttercream I am proud to say summer has officially arrived. Enjoy =]

Lemon Strawberry Cupcake-


Ingredients

• 1 1/2 sticks unsalted butter, room temp
• 1 1/2 cups sugar
• 2 eggs, room temp
• 2 1/4 cup ap flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• zest of 2 lemons
• 3/4 cup lemon juice
• 1/4 cup milk
• about 8 strawberries diced

Directions

To make the cupcakes, preheat the oven to 325 degrees F.  Line muffin pans with paper liners.  In a bowl, combine the flour, baking powder, baking soda, salt and lemon zest.  Stir together with a fork and set aside.  In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy.  Add the sugar and beat until well combined.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Add half of the flour mixture to the bowl and beat on low speed until just incorporated.  Add in the lemon juice and milk and mix until smooth.  Add in the remaining flour mixture and mix on low speed until just blended.  Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full.  Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Lemon Curd-

Ingredients

• 2 whole eggs
• 1 cup sugar
• 6 egg yolks
• 2/3 cup fresh lemon juice
• 2 tbs butter

Directions

In a bowl, beat the eggs until homogenous. Mix in the sugar and lemon juice. Put the bowl over a pot of simmering water and heat until the mixture is thick enough to cover the back of a wooden spoon. Take off the heat and mix in the butter. Cover with seran wrap, and refrigerate before using.

Strawberry Buttercream-

Ingredients

• 6 strawberries, pureed or mashed
• 2 stick unsalted butter, room temp
• 3-4 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 tbs heavy cream

Directions

With an electric mixer, cream the butter. Add the vanilla extract and about 2 tsp of the strawberry puree. Alternate with half a cup of powdered sugar and 2 tsp of strawberry puree until you reach the right consistency and taste. Add in the the heavy cream and whip until light and fluffy. 

Assembly

Once the cupcakes have cooled, fill with about 1 tsp of the lemon curd. Pipe on the strawberry buttercream and refrigerate for about 1/2 and hour. For decoration, you can cut up multi colored straws and put them ontop