Preheat oven to 350?F.
In a large bowl, sift together flour, baking powder, baking soda,
and salt. Add sugar and brown sugar and mix. 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 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 cool completely.
To make frosting, first wash and hull strawberries and toss them
into a food processor. Puree strawberries and set aside.
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, and add the
butter a tablespoon at a time, beating until smooth. Once all the
butter is in, beat the buttercream on medium-high speed until it
is thick and very smooth, 6-10 minutes. Don’t freak out if your
buttercream curdles or separates, keep beating and it will come
together again.
Once the buttercream 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
buttercream. You can stop at this point if you want to stick with
lemon buttercream. For strawberry buttercream, gradually add
in strawberry puree, beating on medium speed until well
incorporated.
Originally Submitted
10/8/2010
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