Adult Strawberry Lemonade Cupcakes

As weird as this might sound a lot of my recipes that I bake come to me while I'm sleeping.  I was taking a nap with my daughter (we have been fighting a cold) and I dreamed that I was making this amazing cupcake.  These cupcakes won me an award at a local county fair.  They had a lemon olive oil cupcake based filled with strawberries drunken by rum and a strawberry lemon icing.  When I woke up, I asked my husband if I could go to the store to purchase a few things that I needed to bake this creation.  

This is my recipe:

Adult Strawberry Lemonade Cupcakes         

 

Yield 12

Ingredients:

 

Cupcake base:

  • 1 1/4 C Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • Pinch of Salt
  • 1/2 C Sugar
  • 1/4 C Packed Brown Sugar
  • 1/3 C Olive Oil
  • 1 C Coconut Milk full fat
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Zest

Drunken Strawberry Filling

  • 1 pint Strawberries (can substitute for any berry)
  • 2/3 C Sugar
  • 1/4 C Fresh Lemon Juice
  • 1 tsp Fresh Lemon Zest
  • Rum (can omit if you just want fruit filling)

Strawberry Lemon Icing

  • 1/2 C Unsalted Butter
  • 3 C Powered Sugar
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Zest
  • 1 Tbsp Heavy Cream (can substitute with soy creamer)

Preheat oven to 350F

(Please check to make sure all pans are out of you oven, when I baked these I set my oven and then realized after it was preheated my well intentioned mother put my cookie sheets in my oven when she was putting away my dishes) 

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix.

In another bowl whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix all ingredient together until relatively smooth.

Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full).

Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to completely cool.

***Make the fruit preserve a day in advance or at least 8 hours prior to assembly, the fruit will soak up the Rum and it taste so yummy****

To make fruit preserves, add berries to medium heavy saucepan along with sugar, lemon juice, and zest. Lightly mash berries and bring to a simmer, stirring constantly.

Cook over low heat for 20 minutes or until preserves coat the back of a spoon; they will seem a bit runny.

Remove from heat, transfer to a heat-safe container, and allow to cool in room temperature for 15 minutes. Then set into the refrigerator to set about 8 hours or overnight.

           

For frosting, cream butter in electric mixer for 1-2 minutes until fluffy.

Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth. Add lemon juice and zest and mix until combined. Add creamer and mix at medium-high speed until light and fluffy (2-3 minutes).

 

I added about 2 Tbsp of the strawberry preserve in my icing and mixed it to have a strawberry lemonade flavor.

 

To assemble, cut a cone-shaped piece out of the tops of cooled cupcakes, approximately 3/4" in diameter and set aside. Fill cavities with chilled preserves, and replace tops of cupcakes. Pipe or spread on the frosting being sure to cover the seams.

 

Then the best part of baking enjoying the results!

I know that it looks overwhelming and seems like a lot of ingredients.  Let me break it down for you if you need to go shopping and are on a budget (trust me I know how it is) here is a simple basic grocery list you can take to the store.

  • 1 smallest bottle of Extra Virgin Olive Oil
  • Smallest bag of Sugar
  • Smallest bag of flour
  • Small box of Powdered Sugar
  • Small box of Brown Sugar
  • Small box of Baking Soda
  • Small container of Baking Powder
  • 1 can of coconut milk  (you will find in the baking section)
  • 1 medium size lemon
  • 1 pint of strawberries
  • small carton heavy cream
  • box of unsalted butter
  • 375 mL bottle of Rum

 

I hope you enjoy this recipe, if you do get a chance to try it out please comment below pictures, questions or any tweaks you did to make it your own. 

If you would like to contact me directly you can do so at thegoodthebadandthepoopy@outlook.com