Hello Mr. Valentine

Well what kind of self-proclaimed sweets lover would I be if I didn’t post my Valentine’s day dessert?

Not a very good one, that’s for sure.

Yes I realize the blogworld is absolutely swamped with dessert recipes right now, and that the majority of you probably already have your dessert picked out. However, these cupcakes make absolutely wonderful birthday cupcakes. I actually made them for my office this week for our February birthdays.  And they are so, SO easy to make. We’re talking throw everything in one big bowl, set your kitchen aid to mix, walk away, and come back five minutes later to perfect batter.

I modifed the white cake recipe I wrote about last week to make it Lemon Strawberry cake.  I also didn’t have a boxed white cake mix in my pantry when I made these, so I opted for funfetti. You’ve got to work with what you’ve got! 

The only Valentine’s day advice I’m going to give you is to not ice these on an empty stomach. Unless you have some kind of super-human strength and are able to resist buttercream, save all icing activities for after supper.  I did not follow my own advice and decided to decorate during my lunch break. Fail.

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Lemon Strawberry Cupcakes
1 box funfetti cake mix
1 cup sugar
1 cup cake flour (use cake flour for a denser finish)
1 tsp salt
5 egg whites
1 1/3 cup water
1 cup sour cream (8 ounces)
3 tbsp vegetable oil
1 cup pureed strawberries (I used fresh strawberries pulsed in a food processor)
1 1/2 tsp lemon extract
Juice from one lemon
1 tsp vanilla extract

For the icing
1/2 cup butter
1/4 cup crisco
4 cups powdered sugar
3 tbsp half & half
1 tsp lemon extract
1 tsp vanilla extract
3 drops red food coloring (optional)

Preheat oven to 350 degrees.

In your mixer, combine cake mix, sugar, flour, and salt. Once combined, add in remaining ingredients. Mix together until creamy, about 5 minutes. Pour batter into prepared cupcake pan. Bake for 25 minutes or until cake is slightly golden brown on top.

While cake is baking, prepare the icing. Cream together crisco and butter. Mix in powdered sugar, mixing until combined. Add in half & half and extracts. Mix until everything is combined.  Taste and add more extract if desired. Add in food coloring until desired color is reached.

Since I’ve already given out my one token Valentine’s day tip, check out my dear friend Chinae’s blog for any non-food related Valentine’s day inquiries. In my wildest dreams I’m no where near as adorably snarky as she is. She’s got all the best Valentine’s day tips on how to properly sabotage your V-day, as well as some solid advice for singles.

Happy Valentine’s day y’all. Treat yourself to some buttercream 🙂

5 Replies to “Hello Mr. Valentine”

  1. Your cupcakes look delicious! I have a few questions regarding your ingredients. I’m not a baker by any means so bear with me. I have a strawberry cake mix and I wanted to know if I could just use the ingredients on the back (oil, eggs, water) and add in lemon juice, lemon zest or extract and strawberries like you have above. I see that you’ve included flour, sugar, sour cream, eggs, etc. to your ingredient mix. Why have you added these additonal ingredients? Also can I add lemon extract to the vanilla frosting to give a lemon taste?

    Thank you in advance!

    1. Thank you! Lots of questions, so I’ll do my best to answer. So, I add a bunch of stuff to this cake because it gives it less of a boxed cake mix taste and really dresses it up. It is a favorite around my house. Yes, you can definitely add lemon extract to the buttercream to give it the taste. In regards to omitting ingredients and using what is suggested on the box, you can also do that but it will change the texture quite a bit. I imagine it would still taste great though. The extracts and extra lemon juice, as well as strawberries will spruce up the boxed mix quite a bit. Let me know how everything turns out!

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