Lemonade Cupcakes

Last week I posted pictures of my sweetheart themed party and all of the food that I made for it.  Today, I'm going to give you the recipe to make those amazingly good lemonade cupcakes that you can top with the freebie heart toppers.  These are the perfect way to say "hello" to the coming Spring or celebrate a special event.  The cupcakes are light with a cream cheese frosting that compliments the cake very nicely.  Your sweet tooth will thank you for these!

Lemonade Cupcakes

Ingredients:

• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs 
• 2 large egg whites 
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk
• Cooking spray 
• Frosting:
• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese
• 3 1/2 cups powdered sugar

Directions:

1. * Preheat oven to 350 degrees.
2. * To prepare cake, mix sugar, butter, lemon rind, 3 tbsp lemonade, and vanilla with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. 
3. * In another bowl, combine flour, baking powder, salt, and baking soda; stir well with a whisk. 
4. * Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
5. * Pour batter into cupcake tins sprayed with cooking spray.  Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
6. * To prepare frosting, place butter, lemon rind, lemonade, vanilla, and cream cheese in a large bowl.  Beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
7. * Frost cupcakes and store loosely covered in the refrigerator.
8. * Enjoy!

(Recipe from Myrecipes.com)

Holiday Treat Gifts

There are always people that you want to send holiday wishes to during this season but don't want to spend a fortune on gifts.  Cards are nice for all of the families, couples, and distant friends.  Food gifts, though, are perfect for those you see frequently and should get something a little more substantial from you.  When you spend your time and energy creating something enjoyable for them, they will be very appreciative of the gesture, not to mention the amazing eats!

This Christmas I decided to make some festive red velvet cupcakes for the first time.  I adorned them with little holiday toppers, boxed them up, and trimmed them with some festive baker's twine.  Off they went to all of those on our list that needed a little holiday cheer...And they got great reviews!  I would definitely recommend this recipe.  Keep it in mind since Valentine's Day is coming up quickly.

Ingredients:

For cupcakes:

4 tablespoons unsalted butter, at room temperature

¾ cup granulated sugar

1 egg

2½ tablespoons unsweetened cocoa powder

3 tablespoons red food coloring

½ teaspoon vanilla extract

½ cup buttermilk

1 cup + 2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1½ teaspoons distilled white vinegar

For frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

* Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

* On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

* In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

* Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

* Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

* Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

* Next, make the frosting. Using the whisk or beater attachment for your mixer, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

* Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

(Recipe from the Brown Eyed Baker)