All of a sudden I have a sweet tooth!
I am not one for baking really but I enjoy the challenge!
I found the recipe for this on Pinterest but I made a few changes. I wanted my cupcakes to taste a little more like citrus.
Here is what you will need:
For the cupcakes:
1/2 c. butter, softened
1 c. granulated sugar
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. sour cream
1/2 c. champagne or ginger ale (take a wild guess at which one I used?!?!)
For the filling:
1/4 c. champagne or ginger ale (again guess which one I used)
1 c. strawberries
1/4 c. sugar
Juice of half an orange
For the frosting:
4 oz. cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar
Zest of one orange
2 tbsp. strawberry filling
Now here is what you do:
Preheat oven to 350 degrees. Place 12 cupcake wrappers in cupcake tin.
In a large mixing bowl, cream butter and sugar using a hand mixer. (You can use a stand mixer for this part too if you have one.)
Add eggs and vanilla, beating well.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
In a third bowl, whisk together champagne and sour cream.’
Gradually beat flour and champagne mixtures into butter mixture.
Divide batter evenly among cupcake wrappers and bake for 17-20 minutes.
To make the strawberry filling, combine strawberries and the juice of half the orange as well as the champagne in a small non-reactive saucepan over medium heat. Bring to a boil.
Add sugar and continue to cook on medium heat for 10 minutes, or until sauce has thickened. Cool to room temperature.
When cupcakes and filling have cooled, you can begin to fill the cupcakes.
Use a paring knife to cut a divot into the center of each cupcake. Put about a tablespoon of filling into the hole you’ve made, then replace divot. Reserve 2 tablespoons of filling for frosting.
To make the frosting, combine cream cheese and butter in a large bowl using a hand or stand mixer at low-speed. (If using a stand mixer, use the paddle attachment.) Once mixture is well-combined and fluffy, gradually add powdered sugar with mixer on low. When powdered sugar is fully incorporated, beat in orange zest and strawberry filling.
I piped my frosting with the old fashion zip lock baggie trick (after failing with my piping bag) Piping is not one of strong points but it will do.
These are delicious cupcakes not too sweet and I think perfect for a summer day!
Side note: adding champagne or ginger ale may make your batter a different consistency then you are used to at first, stick with it, it will be come creamy again.