With these cupcakes, I was trying to capture the essence of summertime. The burst of lemon flavor comes through in the batter and icing; it is complimented by the sweetness of the strawberry and wine.
I took these to my taste testers and received rave reviews. Hopefully your fans will like them too!
Tipsy Strawberry Lemonade Cupcakes
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
- For the cupcakes:
1 1/2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 tsp. baking soda
1/4 tsp. sea salt
½ c. lemon-infused vodka (learn more about infusing your own liquor!)
½ c. lemonade
1/3 c. almond milk, or other non-dairy milk
1 tsp. vanilla extract
1/4 c. coconut oil, melted
½ c. + 3 T. coconut sugar
1/4 c. organic non-hydrogenated vegetable shortening, like Spectrum
3 T. flaxseed, ground
9 T. water
Zest of one lemon
- For the filling:
1 c. strawberries, halved
1/4 c. organic cane sugar
1/4 c. sweet wine
1 T. lemon juice
1/2 T. cornstarch
1 T. water
- For the icing:
½ c. organic non-hydrogenated vegetable shortening, like Spectrum
1 c. powdered sugar (vegan), and more as needed
Zest of one lemon
¼ c. strawberry puree
Almond milk, as needed
- Nederlandse Bookmakers
Directions
- For the cupcakes:
- Preheat the oven to 350°. Line a muffin pan with parchment cups.
- Mix the flaxseed and tablespoons of water in a small cup. Let it rest for 10 minutes so it becomes thicker.
- In a small bowl, combine the flour, salt, and baking soda. Set aside.
- In a large mixing bowl, cream the sugar, coconut oil, shortening, and vanilla. Add the milk, lemonade, flax mixture, zest, and lemon-infused vodka until ingredients are incorporated. (It will be pretty soupy.) Slowly add the dry ingredients to the mixing bowl.
- Using a cookie scooper, scoop the batter into the cupcake liners.
- Bake the cupcakes for about 20-25 minutes. Insert a toothpick and make sure it comes out clean. Place on a cooling rack and let them cool completely.
- For the strawberry filling:
- In a small saucepan, heat the strawberries, sugar, wine, and lemon juice over medium heat. Bring to a boil and simmer for 5-10 minutes, until the strawberries are soft and squishy. In the mean time, combine the cornstarch and water in a small cup; whisk to combine. Once the strawberries are soft, add the cornstarch/water mixture and stir until the strawberry reduction thickens. Remove from the heat and let it cool.
- Once the cupcakes and filling are cooled, core the cupcakes and add the strawberry filling.
- For the icing:
- Cream the shortening, zest, and puree. While mixing, slowly add the powdered sugar until you reach a stiffer consistency. If it gets too stiff, add some almond milk to the mixture. If it’s runny, add more powdered sugar.
- Once you are done mixing and everything is incorporated, scoop the icing into a piping bag (or a sandwich bag if that’s all you have.) Ice the cupcakes and top with sprinkles and/or strawberries.
- These are probably my most raved about baked goods. I promise that you will not be disappointed!
Cheers!
-Aileen
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