Cupcaking

When I woke up around 9:00 am this morning, I told Mom that I didn’t feel like getting dressed.  And I haven’t.  I spent seven hours making cupcakes today.  Because you know, that’s like the hallmark of productivity.  But I mean, they’re totally gorgeous!  Take that, Martha Stewart!

pink lemonade + strawberry creme-filled chocolate

It’s no secret that I love to be “fancy” in my approach to things.  Sure, with 1 box of chocolate cake mix, 1 box of vanilla cake mix, 1 container of chocolate frosting, and 1 container of vanilla frosting, I could have made chocolate cupcakes – or even vanilla cupcakes.  Or maybe even vanilla cupcakes with chocolate frosting (or vice versa!).  But I had grander plans.  Like pink lemonade cupcakes.  And strawberry creme-filled chocolate cupcakes.  This little adventure in baking did not come without challenges.  Mom had no frozen strawberries!  So I had to substitute strawberry jam.  We also had no frozen lemonade concentrate.  Instead I used lemon juice.

making "pink lemonade" cupcake batter

I worked slowly and carefully (hence it taking 7 hours to make 5 dozen cupcakes) – adding 1 egg at a time – precisely measuring wet ingredients – whisking dry cake mixes before adding wet ingredients – and making all icing by hand.  I found a can of Williams Sonoma Lemon Glaze in the pantry (which just may have been part of my Mother’s Day gift in 2008…) that worked well with the pink lemonade cupcakes.  By the way, did I mention that 9 drops of red food coloring and 6 tbsp lemon juice is the secret to “pink lemonade” batter?  And have I discussed how using an ice cream scoop helps ensure evenly sized portions of batter?

making lemon glaze for pink lemonade cupcakes (with rainbow sprinkles!)

The idea to make filled cupcakes came from Kara’s Cupcakes, my favorite cupcakery in the Marina.  I thought a strawberry-creme filled chocolate cupcake would be divine.  I used 2 parts vanilla frosting (the kind that Pillsbury makes) to 1 part strawberry jam (Smuckers).  I added 1/2 of the jam at a time, and to give the creme a real “strawberry appearance” I added a few drops of red food coloring since strawberry jam has a somewhat unsightly brown color.  I mixed the frosting and the jam with a hand mixer and piped it into cooled Devil’s Food cupcakes (prepared according to the directions on the package) with a Pampered Chef Easy Accent Decorator.  1.5 c of filling was enough for 30 cupcakes.  I used a fancy tip to ice the filled cupcakes with a light chocolate frosting and garnished with slivers of bittersweet chocolate.  Sounds decadent, right?!

strawberry creme filling

The verdict seems to be that these cupcakes are phenomonal.  I mean, seven hours of laboring over and yeah… I wouldn’t expect anything but absolute nirvana.  Want recipes?  Keep reading:

Pink Lemonade Cupcakes

1. Betty Crocker White Cake Mix
2. Lemon Juice
3. Vegetable Oil
4. Water
5. Eggs
6. Williams Sonoma Bakers Lemon Glaze
7. Red Food Color
8. Rainbow Sprinkles

Whisk dry cake mix in a large mixing bowl to break apart any dry lumps.  Add 1 c. water and 1/4 c. vegetable oil.  Beat until all mix is coated.  Add 3 eggs, 1 at a time, until well incorporated.  Add 6 tbsp lemon juice and 9 drops red food color.  Mix well.  Preheat oven to 350 degrees and line cupcake tins with paper liners.  Fill each liner 2/3 full.  Bake for 16 minutes exactly.  (Do not open oven door during baking.)  To make lemon glaze, follow directions on package.  Sprinkle with rainbow sprinkles and cool.  Makes 2.5 dozen.

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Strawberry Creme-Filled Chocolate Cupcakes

1. Betty Crocker Devil’s Food Cake Mix
2. Vegetable Oil
3. Water
4. Eggs
5. Pillsbury Chocolate Frosting
6. Pillsbury Vanilla Frosting
7. Smucker’s Strawberry Jam
8. Bittersweet Chocolate Shavings

Whisk dry cake mix in a large mixing bowl to break apart any dry lumps.  Add 1 1/4 c. water and 1/3 c. vegetable oil.  Beat until all mix is coated.  Add 3 eggs, 1 at a time, until well incorporated.  Preheat oven to 350 degrees and line cupcake tins with paper liners.  Fill each liner 2/3 full.  Bake for 16 minutes exactly.  (Do not open oven door during baking.)  In a separate mixing bowl, combine 1 c. vanilla frosting and 1/4 c. strawberry jam.  Mix, and add another 1/4 c. strawberry jam.  Add 3 drops red food color and mix until incorporated.  Add to Pampered Chef Easy Accent Decorator (or pastry bag).  When cupcakes have cooled, insert tip and fill cupcakes (1.5 c. strawberry filling should be enough for 2.5 dozen cupcakes).  Ice cupcakes with chocolate frosting and sprinkle with bittersweet chocolate shavings.  Makes 2.5 dozen.