Coming off of Girl’s Trip 2011 is like going through detox.
First, there’s being slapped back into reality. We had 2 full days of no responsibility beyond ourselves only to dive head first back into caring for our spouses, children, jobs…even our pets. Second, there’s the food. So much food. Food that’s supposed to be served warm actually eaten warm. Food that’s supposed to be cold actually eaten cold and not at room temperature.
We were lucky to have my sister join us this year. She has mad baking skills…usually. The trip gave her a little time to experiment with a few ideas she had for cupcakes. She normally does mostly cakes, so she doesn’t often get to flex her cupcake creativity muscles.
First on her list was Strawberry Lemon cupcakes. As you can see, there are some adjustments needed. Rather than using extracts, she wanted to try and use as many ‘raw’ ingredients as possible. Lemon cupcakes call for lemon juice, which apparently reacts with the baking powder and you get a flat cupcake. While they may not have been pretty, the flavor was spot on.
Of course, they couldn’t be Strawberry Lemon cupcakes without strawberries. Considering they aren’t in season around here, I don’t think the grocery store selection was too bad.
Using a small knife, my sis cored the cupcakes and popped in a whole strawberry, then piped her amazing lemon buttercream icing over top.
The icing is flavored with lemon zest and pulp. The little bits bursting in your mouth are amazing!
And, to the unsuspecting cupcake consumer, the little surprise waiting inside…
Perfect? No. A fail? I think not!