Strawberry Lemonade Cupcakes

This weekends party was a smashing success. I don’t know about you but when we throw parties it is almost like I’m working. My whole goal is to keep smiles on faces and working is no problem for me if my goal is reached.

Enter, Princess Package Bouncy House…





Parents, this contraption really makes life easier. I dubbed this bouncy house the “container of happy children don’t have to worry about what my kid is up to wonderful colorful and great now I can be a lazy parent built in babysitter bouncy house”.

Basically – Bouncy Houses R U L E





What else ruled about that day you might ask? Great, let me tell you.

1. Bouncy House (that is numero uno)
2. Snow Cone Machine (came with the package, and yes it totally ruled)
3. Me & Dear Husband
4. Strawberry Lemonade Cupcakes
5. All the kids emptying the bouncy house to eat the cupcakes, which makes me rule doubly because I made them and also I forgot to  put on Mascara that day and wondered why I looked so odd - didn't figure it out till that night and yes that was random and yes this is s very run on sentence.







Strawberry Lemonade Cupcakes (2 dozen)
Delightfully borrowed from Half Baked
{Printable Recipe}

For the cake:
2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup Pink Lemonade powder mix
1 cup milk
3 Tsp lemon juice
1 Tbsp lemon zest (zest of 1 lemon)
1 tsp vanilla






DIRECTIONS

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer cream butter and sugar on medium speed until combined.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla and mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting and garnish with a jelly belly on top.





For the Strawberry Butter cream:

2 sticks unsalted butter, room temperature
4 cups confectioner’s sugar
3 Tbsp strawberry puree (from about 5-6 strawberries)

DIRECTIONS

1. In bowl of stand mixer cream butter for 1-2 minutes.
2. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree
4. Place the icing in a piping bag and Squeeeeeeze.


PS – I did everything with my hand mixer.
PPS – Decorated my cakes with Jelly Bellies