I don’t typically use mixes when I bake, but there are a few exceptions (Betty Crocker fudge brownies are my favorite). But I was seriously lacking energy and needed to take a treat to a barbecue. So I ran to the store and grabbed a cake mix and some frosting ingredients. I can’t buy the can, I just can’t. I perused my cupboards and fridge, and decided I would make strawberry lemonade cupcakes. Delicious!
Here is what you do:
With a regular white cake mix, exchange the water for lemonade (I used Crystal Light). I added the zest and juice of one lemon since my sugar free drink doesn’t pack quite the punch that real lemonade does. Add the other ingredients and bake according to your specific directions. One tip: Use an ice cream scoop to portion the cupcakes.
When I make frosting, my standard go to is an American buttercream: butter, powdered sugar, vanilla, maybe a little milk. For the fresh strawberry buttercream, I finely chopped about six average sized strawberries to add in after beating the sugar and butter together, omitting the milk and vanilla.
Can I just tell you that I hate strawberry frosting or cake or ice cream, but this stuff was so good because it was so fresh. It’s the only way to go.
Here is the result:
Go buy a cake mix, and let me know what you come up with!
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