Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
1 package (8 ounces) cream cheese, softened
1/2 cup butter, room temperature
1 1/4 cups sugar
2 tbsp lemon zest
1 tsp fresh squeezed lemon juice
1 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup whole milk
2 cups cake flour
2 tsp baking powder
1/2 teaspoon salt
3 cups powdered sugar
1 cup butter, room temperature
2 packages (8 oz) of cream cheese, softened
1 teaspoon vanilla extract
8 oz fresh strawberries
1/4 cup of sugar
To make cupcakes—
Preheat oven to 325˚F. Prepare cupcake pan with liners.
Combine flour, baking powder and salt in a bowl and set aside. In a stand mixer, fitted with a flat beater, combine cream cheese, butter, sugar, lemon zest, lemon juice and vanilla extract until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, beating after each addition. Then beat in oil. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Try not to over mix.
Fill cupcake liners about 1/2-2/3 full. Bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make frosting—
In a food processor or blender, puree the strawberries. Strain the strawberries through a fine mesh strainer to remove the seeds. Once all seeds are removed, add the strawberry juice and the sugar to a sauce pan. On medium heat, reduce until the sauce can coat the back of a spoon. Remove and let cool.
In a stand mixer, fitted with a flat beater, combine all frosting ingredients.
Ah, my fridge is back to normal… full of baked goods.
These cupcakes are delicious. I think I could have added an extra teaspoon of lemon juice to really tang these up, but they were light and creamy and refreshing. I’d say this was a good way to start back here again. Great to be back.