Ingrédients pour Strawberry Lemonade Cupcakes
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter
- 2 large eggs
- Plain Yogurt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon lemon extract
- Fresh Strawberries
- 2 large egg whites
- 1 teaspoon vanilla extract
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Comment préparer Strawberry Lemonade Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 ½ cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together ½ cup plain yogurt, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and ½ teaspoon lemon extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the yogurt mixture until just combined.
- Fill each cupcake liner about ¾ full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- While cupcakes are cooling, prepare the frosting:
- Wash and hull 1 pound of fresh strawberries. Puree in a food processor until smooth.
- In the bowl of a stand mixer fitted with a whisk attachment, combine 2 large egg whites and 1 cup granulated sugar.
- Place the bowl over a pan of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 3 minutes. (Do not let the mixture boil).
- Remove from heat and beat on medium speed until the meringue is glossy and cool, about 5 minutes.
- Switch to the paddle attachment. Add ½ cup (1 stick) unsalted butter, one tablespoon at a time, beating well after each addition until smooth and creamy.
- If the buttercream curdles, continue beating; it will come back together.
- Beat in 2 tablespoons lemon juice and 1 teaspoon vanilla extract.
- Gradually add the strawberry puree, beating until well combined and smooth.
- Once cupcakes are completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
103g
Fat
62g
Carbs
12g
