Lemon Strawberry Cupcakes
For the cupcakes:
Zest of one lemon
Juice of one lemon
For the buttercream:
stick unsalted butter
Pink gel food coloring
chopped into very small pieces and patted dry with a paper towel.
To top it off:
To make the cupcakes:
Line a muffin pan with paper cupcake liners and set aside.
Preheat oven to 350 degrees F.
Using an electric mixer, beat together eggs and granulated sugar.
Add oil and lemon zest and juice. Mix until thoroughly combined.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Alternating with the buttermilk, slowly add dry ingredients into wet ingredients.
Continue mixing with the electric mixer until well-combined.
Scoop batter into each section of your muffin pan, filling each one about 2/3 of the way.
Bake for 15-17 minutes or until a toothpick comes out clean from the center.
Cool before decorating.
For the strawberry buttercream:
Using an electric mixer, beat together softened butter, confectioners’ sugar and milk on slow speed.
Once ingredients start combining, slowly increase the speed to high.
Add a small drop of pink gel food coloring and beat until completely tinted.
The buttercream is ready once it forms semi-stiff peaks.
Fold in chopped strawberries and mix.
Top each cupcake with one lemon slice. Serve and enjoy!
Recipe courtesy of https://www.frugalmomeh.com