Lemon Cupcakes with Strawberry Icing
My daughter took me out to lunch at The Tomato Head the other day.
We never have room for dessert, but I noticed one appealing item on the menu.. Lemon Cupcakes with Strawberry Icing! What a unique combo.
I decided to try making some at home and they are scrumptious. They are moist and melt in your mouth good. The blend of sweet and tart is just right for warm weather.
I box Duncan Hines Lemon Cake Mix
1/3 cup vegetable oil
3/4 cup water
3/4 cup buttermilk
Cup cake tin
1 package cupcake papers enough for 2 dozen cupcakes
Strawberries for garnish
Table sugar 1/4 cup
I container Duncan Hines Strawberry Mist frosting.
Preheat oven to 350*
line cupcake tin with papers
Optional --spray the pan and papers with Bakers Joy to prevent sticking
Mix all ingredients according to package directions
It calls for 1 1/3 cups water, but I make the best cupcakes using a substitution of 3/4 cup water and 3/4 cup buttermilk.
They are moister, fluffier and the lemon is tangier.
Mix for 1 minute.
Beat at medium for 2 minutes.
Pour into cupcake tins and bake for 30 minutes
Test doneness with toothpick coming out clean.
Remove from oven and allow to cool completely.
Spread with Strawberry Mist frosting
Garnish with strawberries dipped in sugar and sliced and mint leaves