Strawberry Lemonande Cupcakes Made with Sugar Blend
Ingredients
Scale
Cupcakes
- 6 tbsp butter, softened
- 6 tbsp Sugar Blend
- 6 tbsp greek yogurt
- 1/2 cup strawberry puree
- 1 egg + 2 egg whites
- 1 1/4 cup all purpose flour
- 2 tbsp baking powder
- 1/4 tsp salt
- 1 drop pink food color
Frosting
- 1 stick butter, softened
- 2 oz cream cheese
- 1 tsp lemon extract
- 1 cup powdered sugar
- 1 cup Sugar Blend
- 1 drop yellow food color
Garnish
- lemon slices
- strawberry slices
Instructions
- Line a cupcake pan with baking cups and preheat your oven to 350ºF.
- To make the strawberry puree: Put 3/4 cup hulled fresh strawberries in a blender or food processor. pulse until pureed.
- Using a mixer, combine softened butter, Sugar Blend, and greek yogurt. Beat until creamy.
- Add your egg and egg whites. Pour in the strawberry puree.
- When thoroughly combined, add flour, salt and baking powder.
- Turn the mixer off and fill in your cupcake liners with your cupcake batter about 60% through.
- Bake for 15 minutes and transfer to a wire rack to cool before frosting.
- To make the frosting: Combine softened butter, cream cheese, and lemon extract in a bowl and mix until thick and creamy. Add powdered sugar and sugar blend one cup at a time.
- Scoop the frosting into a piping bag. Cut the tip off and swirl it on top of your cupcake.
- Garnish with a lemon and strawberry slice