Lemon Cupcakes with Strawberry Glaze
You know how you look at a bunch of different recipes and are like "Wow. These are so cute! I really want to make some exactly like these!"
Yeah, that was me. But then these didn't turn out exactly like the other cupcakes on other blogs.
Yup. This happened. Which isn't bad by any means, don't get me wrong. It's just... not what I expected.
You see, the strawberry glaze was supposed to be strawberry cream cheese frosting which I would have piped on top with my Wilton 1M tip. But I guess the strawberry sauce was too liquid-y and no matter how much powdered sugar I added, it just stayed this liquid-y sticky glaze. And it made a whole lot so now I have a whole container of this glaze and I'm not exactly sure what to do with it. So if you have any ideas, feel free to share!
Now that I'm looking at the recipe closely with correct conversions, I think I may have figured it out. I possibly used too much strawberry sauce which caused it to be extra runny. I used 2 cups of strawberries and got 1 cup of liquid out. However, I think the original recipe means to use 1 cup of strawberries and supposedly get 1/2 cup of liquid? I'm not really sure, but it would make sense.
Oh well. User error.
Other than that change of frosting plan, I liked this recipe. The cupcakes were good, the batter was good. They're from Good Thymes and Good Food which I hadn't previously known about, but I like it!
The glaze is quite good by itself. I think it's rater frowned upon to just eat frosting alone, though. It would be good over like a lemon loaf. Do those exist? Maybe we'll have to make one up.
I made these for my mother's birthday, and she liked them, as did all my friends since I had so many cupcakes I brought them to share. It was kind of bad timing though since right after I made these it was going to be Passover and we couldn't eat them anymore. But it's okay.
Recipe (adapted from Good Thymes and Good Food):
Cupcakes
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
4 egg whites
1 1/2 cups sugar
2 teaspoons lemon zest (I used all the zest from a lemon)
1 stick butter
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
Sift together flour, baking powder, baking soda and salt. In a different bowl whisk together milk and egg whites. In another bowl mix together sugar and lemon zest. Add butter and beat until creamy and light. Add in lemon juice and vanilla.
Alternate adding in flour mixture and milk mixture, starting and ending with flour and beat until well incorporated.
Bake at 350 for 18-20 minutes.
Frosting/Glaze
1 cup strawberries, hulled and sliced
1 stick butter
1 8 oz package cream cheese
1 tablespoon vanilla
Pinch of salt
3-4 cups powdered sugar
Puree strawberries in a blender or food processor until smooth. Strain liquid out. Cream butter and cream cheese until light and fluffy. Add in vanilla and salt. Beat in strawberry sauce. 1 cup at a time, add in powdered sugar until it's at the right consistency for you. You may need to chill it before frosting.
Yeah, that was me. But then these didn't turn out exactly like the other cupcakes on other blogs.
Yup. This happened. Which isn't bad by any means, don't get me wrong. It's just... not what I expected.
You see, the strawberry glaze was supposed to be strawberry cream cheese frosting which I would have piped on top with my Wilton 1M tip. But I guess the strawberry sauce was too liquid-y and no matter how much powdered sugar I added, it just stayed this liquid-y sticky glaze. And it made a whole lot so now I have a whole container of this glaze and I'm not exactly sure what to do with it. So if you have any ideas, feel free to share!
Now that I'm looking at the recipe closely with correct conversions, I think I may have figured it out. I possibly used too much strawberry sauce which caused it to be extra runny. I used 2 cups of strawberries and got 1 cup of liquid out. However, I think the original recipe means to use 1 cup of strawberries and supposedly get 1/2 cup of liquid? I'm not really sure, but it would make sense.
Oh well. User error.
Other than that change of frosting plan, I liked this recipe. The cupcakes were good, the batter was good. They're from Good Thymes and Good Food which I hadn't previously known about, but I like it!
The glaze is quite good by itself. I think it's rater frowned upon to just eat frosting alone, though. It would be good over like a lemon loaf. Do those exist? Maybe we'll have to make one up.
I made these for my mother's birthday, and she liked them, as did all my friends since I had so many cupcakes I brought them to share. It was kind of bad timing though since right after I made these it was going to be Passover and we couldn't eat them anymore. But it's okay.
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| Pre Bake |
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| Post Bake |
Cupcakes
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
4 egg whites
1 1/2 cups sugar
2 teaspoons lemon zest (I used all the zest from a lemon)
1 stick butter
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
Sift together flour, baking powder, baking soda and salt. In a different bowl whisk together milk and egg whites. In another bowl mix together sugar and lemon zest. Add butter and beat until creamy and light. Add in lemon juice and vanilla.
Alternate adding in flour mixture and milk mixture, starting and ending with flour and beat until well incorporated.
Bake at 350 for 18-20 minutes.
Frosting/Glaze
1 cup strawberries, hulled and sliced
1 stick butter
1 8 oz package cream cheese
1 tablespoon vanilla
Pinch of salt
3-4 cups powdered sugar
Puree strawberries in a blender or food processor until smooth. Strain liquid out. Cream butter and cream cheese until light and fluffy. Add in vanilla and salt. Beat in strawberry sauce. 1 cup at a time, add in powdered sugar until it's at the right consistency for you. You may need to chill it before frosting.
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