Bethany’s Strawberry Lemonade Cupcakes!
Thank you Bethany for making these cupcakes for Producer KC's shower. Thank you for leaving the extras at my house!!! And thanks for sharing this recipe and pretty picture, although, FYI, I won't be making them. Instead I just want to be at your house whenever you make them. Is that okay? -Lisa
For the cupcake: 1 box Lemon Cake Mix
For the cupcake filling: 1 can Strawberry pie filling
1 jar Lemon pie filling
For the Glaze:
1 container frozen lemonade concentrate (thawed)
1 cup powdered sugar
For the Frosting: 1 jar Lemon Frosting
1 jar Strawberry Frosting
Directions Prepare, bake and cool the cupcakes according to package directions. After they’ve cooled, poke holes with a fork in the tops of the cupcakes. While the cupcakes are baking, puree the can of strawberry pie filling in a food processer or blender. Pour in the jar of lemon pie filling and blend the fillings together.
Also while the cupcakes are baking, mix together the lemonade concentrate and 1 cup powdered sugar until the sugar dissolves. Once the cupcakes have cooled, spoon the glaze over them. (I would recommend having something under your cooling rack to catch the runoff of the glaze.) Fill a decorating bag with the strawberry lemon filling. (Insert Bismarck tip 230 into the bag before you fill it with the filling.) Insert the tip in the top center of the cupcake and squeeze out a small amount of the strawberry lemon filling into the cupcake.
After all the cupcakes have been filled, you’re ready for the last step - frosting! Fill one decorating bag with the strawberry frosting and one decorating bag with the lemon frosting. I used tip 1M for both frostings. Pipe a spiral of the lemon frosting around the outer edge of the cupcake and pipe a second spiral of the strawberry frosting on the top center of the cupcake. (These flavors can be reversed. You can do strawberry on the outer edge and lemon in the middle.)