Strawberry Lemonade / (Virgin) Daquiri Cupcakes

Name: Strawberry Lemonade / (Virgin) Daquiri Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 24 cupcakes
Ingredients: 1 (10 ounce) frozen strawberry daiquiri concentrate, thawed; 1 (18 1/4 ounce) box white cake mix; 3 egg whites; 2 tablespoons vegetable oil; 5 ounces strawberries; 1/2 cup granulated sugar; 2 large egg whites; 6 ounces unsalted butter, at room temperature; 2 tablespoons lemon juice (approximately 1 large lemon); 1/2 teaspoon pure vanilla extract

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Recipe by Emmelyn Stieb

I was shooting for a strawberry lemonade cupcake and it ended up tasting very strawberry and just a hint of lemon - I'll probably add more lemon flavor if I make again. These were still fantastic though and BEAUTIFUL presentation. The frosting recipe is a royal frosting with bits of strawberries (or you can make just lemon) - beautiful! Both the cupcake and the frosting are pink! I used a large star tip to frost. I modified a Pink Lemonade Cupcake recipe I found on a blog called Confections of a Foodie Bride for the cupcake part and the Strawberry Lemonade frosting recipe from Love & Olive Oil blog.

READY IN: 55mins

YIELD: 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

1

(10 ounce) frozen strawberry daiquiri concentrate, thawed
1

(18 1/4 ounce) box white cake mix
3

egg whites
2

tablespoons vegetable oil
FROSTING
5

ounces strawberries
¹⁄₂

cup granulated sugar
2

large egg whites
6

ounces unsalted butter, at room temperature
2

tablespoons lemon juice (approximately 1 large lemon)
¹⁄₂

teaspoon pure vanilla extract

DIRECTIONS

In a stand mixer, add the cake mix, egg whites, vegetable oil, and the strawberry daquiri 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).
Prepare muffin pan with cupcake liners (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 20 minutes or until a toothpick registers “done” in the center cupcake.
Remove the pan from the oven and let rest 5 minutes. Remove the cupcakes and cool completely on a baking rack.
Once the cupcakes have cooled, frost the cupcakes. (Chill the cupcakes if planning to frost them later).
FROSTING: First wash and hull strawberries and toss them into a food processor (I used a hand blender). Puree strawberries, put over a strainer to drain some of the liquid. Stir occasionally until most of the liquid has drained.
Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one (totally optional), and add the butter a tablespoon at a time, beating until smooth.
Once all the butter is in, beat the frosting on medium-high speed until it is thick and very smooth, 6-10 minutes. Don't freak out if your frosting curdles or separates, keep beating and it will come together again.
Once the frosting is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white frosting. You can stop at this point if you want to stick with lemon frosting.
For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated.

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