Lemonade Cupcakes with Lemonade Frosting

Name: Lemonade Cupcakes with Lemonade Frosting
Ingredients: 1/2 cup butter 1 cup sugar 2 large eggs 1/3 cup plain yogurt; 1/3 cup lemonade syrup 1-1/2 cups all-purpose flour 2 teaspoons baking powder; 1/2 teaspoon salt; 3 tablespoons lemonade syrup Preheat the oven to 375 degrees. Lightly grease 10 muffin cups. In the bowl of an electric mixer combine the butter and sugar and beat at medium speed until fluffy and well combined. Add the eggs one at a time beating after each addition. Beat in the yogurt and 1/3 cup lemonade syrup. The mixture will look curdled. Combine the flour, baking powder and salt and mix together. Add the dry ingredients to the butter mixture. Beat to blend ingredients thoroughly to a smooth batter. Spoon the batter into the prepared muffin tin. Bake for about 18-20 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and brush the remaining 3 tablespoons lemonade syrup over the tops of the cupcakes. Let cool. Frost and serve. Makes 10

From: Stamford Advocate

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Ronnie's Notes

What to do with Lemonade

July 2014

When life gives you lemons, make lemonade, right?

Yes, because lemonade quenches a thirst quickly, making it the ideal drink during summer’s heat. There are plenty of lemons to buy too, and even though they aren’t cheap and making homemade lemonade takes more time and effort than mixing some from crystals or frozen concentrate, there’s no question that it’s worth it. Store-bought canned varieties don’t taste fresh and they most assuredly don’t taste anything like lemonade is supposed to. They are also filled with ingredients such as cornstarch, high fructose corn syrup, sodium benzoate, yellow dye, aspartame, sucralose and tocopherol, among others.

Do you really want to be quaffing that?

Fresh, homemade lemonade begins with sugar and water; two ingredients that you boil together until the liquid is slightly concentrated. Then you mix in lemon peel and juice, let it cool and it’s done. Once the syrup is cold you can mix yourself a drink anytime (add water or seltzer, buttermilk, tequila or wine if you wish). The syrup will stay fresh in a covered container, refrigerated, for 3-4 weeks.

Plain, old-fashioned lemonade doesn’t need fancying up, but you can if you wish: add fresh ginger to the hot syrup, or crushed strawberries, cherry or pomegranate juice. For more sophisticated drinks you can infuse the syrup with sprigs of thyme or rosemary. Use your imagination – there are almost no limits to variations on the lemonade theme.

There are some bonuses to lemonade syrup beyond beverages too. Make it into sorbet, for example (place the cooled syrup in an ice cream maker and process according to the manufacturer’s suggestion). Or, brush the syrup onto vanilla cake, cookies and cupcakes to add flavor.

Better yet, use the syrup to make sweet-and-tangy lemonade cake or cupcakes and use the syrup instead of milk when making buttercream frosting. Because these are so light and refreshing, lemonade cupcakes with lemonade frosting are a good bet after a meal of meaty barbecue. But they work equally well after a grilled fish dinner or light salad supper too. They also freeze well: wrap them individually, and once cold, place the wrapped cupcakes in a plastic bag.

As for lemonade cookies? Anytime at all!

Ingredients

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1/2 cup butter 1 cup sugar 2 large eggs 1/3 cup plain yogurt
1/3 cup lemonade syrup 1-1/2 cups all-purpose flour 2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lemonade syrup  Preheat the oven to 375 degrees. Lightly grease 10 muffin cups. In the bowl of an electric mixer combine the butter and sugar and beat at medium speed until fluffy and well combined. Add the eggs one at a time beating after each addition. Beat in the yogurt and 1/3 cup lemonade syrup. The mixture will look curdled. Combine the flour, baking powder and salt and mix together. Add the dry ingredients to the butter mixture. Beat to blend ingredients thoroughly to a smooth batter. Spoon the batter into the prepared muffin tin. Bake for about 18-20 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and brush the remaining 3 tablespoons lemonade syrup over the tops of the cupcakes. Let cool. Frost and serve. Makes 10

Instructions

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