Strawberry Lemonade Olive Oil Cupcakes Recipe By Tasty

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STRAWBERRY LEMONADE OLIVE OIL CUPCAKES RECIPE BY TASTY



Strawberry Lemonade Olive Oil Cupcakes Recipe by Tasty image

Your favorite summer beverage becomes a delicious dessert in these sweet-tart cupcakes. Fresh strawberry purée lends a pop of color, while olive oil enhances the fruity flavor and moist texture. The cupcakes are topped with a velvety smooth lemon buttercream frosting and garnished with candied lemon wheels and fresh strawberries. To make the strawberry purée, stem and hull about 8 large strawberries and blend in a food processor until smooth.

Provided by Tikeyah Whittle

Categories     Desserts

Yield 18 cupcakes

Number Of Ingredients 20

1 lemon
1 cup water
1 cup granulated sugar
2 ¾ cups all purpose flour
1 ½ cups granulated sugar
¼ teaspoon kosher salt
2 ½ teaspoons baking powder
1 stick unsalted butter, room temperature
¼ cup olive oil
¾ cup strawberry puree
4 large egg whites
⅓ cup whole milk
3 drops red gel food coloring
1 stick unsalted butter, room temperature
8 oz cream cheese, softened
¼ teaspoon kosher salt
½ teaspoon vanilla extract
2 tablespoons lemon juice
1 cup powdered sugar
strawberry, sliced, for garnish

Steps:

  • Make the candied lemon: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
  • Thinly slice the lemon into rounds, about ⅛-¼-inch-thick, removing the seeds.
  • In a medium shallow skillet, combine the water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, 3-4 minutes. Reduce the heat to medium-low, add the lemon slices to the syrup, and simmer until the flesh of the lemons begins to turn translucent, about 15 minutes.
  • Transfer the lemon slices to the prepared baking sheet. Bake for 25-30 minutes, or until crisp. Remove from the oven and let cool completely.
  • Make the cupcakes: Preheat the oven to 350°F (180°C). Line 18 muffin tin cups with paper liners.
  • Make the cupcakes: In a large bowl, sift or whisk together the flour, granulated sugar, salt, and baking powder.
  • In a medium bowl, combine the butter, strawberry purée, and olive oil. Beat with an electric hand mixer on medium speed until lightened in color and fluffy.
  • Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
  • In a separate medium bowl, whisk together the egg whites, milk, and red food coloring.
  • Add the egg white mixture to the batter and mix on medium-low speed until smooth.
  • Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, about 20 minutes.
  • Make the lemon buttercream: In a large bowl, combine the butter, cream cheese, salt, vanilla, lemon juice, and powdered sugar. Mix with an electric hand mixer on low speed until smooth. Transfer to a zip-top bag with the corner snipped off or a piping bag fitted with a round tip.
  • Pipe the buttercream on top of the cupcakes. Garnish with the candied lemon wheels and sliced strawberries.
  • Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, Sugar 24 grams

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