Strawberry and Lemon Cupcakes

It was summer-ish today (i.e. the sun came out for 4 hours) and that made me want to make summer-y cupcakes!

Taken from here and modified.

Ingredients:

• Cupcakes
• 2 cups cake flour
• 2 cups all-purpose flour minus 4 TBSP
• 4 TBSP corn starch
• 2 tsp baking powder
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1 1/4 cups sugar
• zest of 1 lemon
• juice of 1 lemon
• 1 tsp vanilla extract
• 4 eggs
• 1/4 cup vegetable oil
• 1/4 cup milk
• Frosting
• 4 oz strawberries
• 1/8 cup sugar
• 2 cups powdered sugar
• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 1/2 tsp vanilla extract

Directions:

1) Combine flour, baking powder and salt and set aside.









2) Combine cream cheese, butter, sugar, lemon zest and juice and vanilla.








3) Add the eggs one at a time, beating after each addition.
4) Add the oil.







5) Add the flour mixture in 3 batches, alternating with 2 batches of the milk.








6) Fill the cupcake liners with 1/2 to 2/3 full.
7) Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
8) Cool completely before frosting.






9) To make the frosting, puree the strawberries with either a blender or food processor, cutting before.
10) Add the sugar and put over medium heat.
11) Reduce until the sauce can cover the back of the spoon.
12) Remove and let cool.





13) Add the rest of the ingredients.

Buttermilk Pancakes

Leftover buttermilk from cinnamon rolls. What else am I supposed to do but make pancakes?

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 tsp sugar
• 2 cups buttermilk
• 2 TBSP butter melted
• 2 egg yolks, beaten
• 2 egg whites, beaten until they form peaks
• Optional
• Fruit
• Chocolate chips

Directions:
1) Combine everything except for the egg whites and optional parts and mix.
2) Fold in the egg whites.
3) Add in the optional ingredients.






4) Bake on a hot griddle until there are bubbles forming on the top and then flip until done.