Spring is here and what would be a better way to spend a day in the sun than with strawberry lemonade? I found this recipe recently, and was enamored of both the idea and the photograph of the cupcake. I have been waiting impatiently to try it out, and when I finally did, it certainly was worth the wait – the taste was heavenly! The coconut milk in the cupcake really added to the rich flavor and moist texture. I added extra lemon juice and zest to the cake batter, since I wanted a really tangy flavor. I made my own veganized version of a lemon strawberry buttercream, which looked beautiful with the chunks of strawberry and large strips of lemon zest mixed into the pale pink frosting (colored only by strawberry juice!). I also made a strawberry jam from scratch and piped that into the middle of each cupcake.
Adding lemon zest to the cake batter:
Beating the strawberries into the buttercream frosting:
After we piped the strawberry jam into the centers of the cupcakes, they looked like little jelly-donuts! Too cute to pass up taking another picture: