First
of all, I am absolutely convinced that I am scheduled to work a majority of the
holidays at my restaurant is because I never fail to make a new flavored
cupcake for my co-workers to try in honor of each special day. For this Easter,
I decided to make Creamy Lemonade cupcakes, adorned with paper bunnies and eggs
to make them more festive.
I
have been swamped with papers and projects, especially my senior thesis that is
due this week. Because of this, I didn’t have much time to make these cupcakes
elaborate and complicated. So I decided to stick with a simple look that still
manages to be fun and appealing to the eye and the taste buds. These cupcakes
are quick and easy, taking less than an hour to bake and decorate. The cake is
a tangy, yet refreshing lemonade flavor, both topped and stuffed with vanilla
frosting.
Creamy Lemonade Cupcakes (yields 24):
1 Box White Cake
Mix (Recommended Product: Betty Crocker SuperMoist white cake mix)
1 ¼ cups water
1/3 cup
vegetable oil
3 eggs
½ cup sweetened
lemonade drink mix (for extra tang, use ¾ cup)
Combine
all ingredients in large bowl and mix on high for two minutes or until batter
is smooth. Divide batter evenly among cake wrappers. Proceed to bake for 20
minutes or under edges are golden, then let sit until cool. Using a Wilton
filler tip, inject vanilla frosting into centers of cupcakes with either an
icing bag or gun. Cover cupcakes with vanilla icing using Wilton tip 1M and top
with sprinkles/decorations of your choice. I myself purchased a cupcake
decorating set from Michaels ($1.99) due to time constraints. Be sure to
refrigerate cupcakes if not serving immediately.
These cupcakes are a fast and fabulous treat for Easter, with just the right combination of springtime flavor and flair. Whether for your friends, family or, like me, a work affair, these creamy lemonade cupcakes are sure to brighten up any table this Easter.
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