Strawberry Lemonade Cupcakes…Delicious Disaster

These cupcakes did not turn out they way I had planned. 

There was inspiration, determination, love, all the important ingredients, but it didn’t matter.
Let’s just say neither myself or the cupcakes could “hold it together.” And for that reason, presentation, fail…

But despite the impending disaster, there was a little bit of light.
Because let’s just say me and my fork had a great time! 

Not the normal way to eat a cupcake, but I wasn’t complaining.
Next time they will be prettier, you won’t have to use the phrase
“don’t judge a book by it’s cover” 
to describe them.
Their appearance will entice any skeptic….next time.
This time, my consumers just had to trust me.
Lemonade Cupcakes 
according to How Sweet It Is

1 cup of sugar
6 tablespoons of butter
2 eggs
2 teaspoons of vanilla
 1 1/2 cups of flour
1 1/4 teaspoon of baking powder
1/2 cup of milk
grated zest of 2 lemons
Mix sugar, butter, and eggs until creamy, then add lemon zest & vanilla. Combine dry ingredients. Add half the dry ingredients to mixture until combined. Add milk & mix. Pour in the rest of the dry mixture & combine.
Pour in cupcake liners, drop in cut strawberry.
Bake 20-25 minutes on 350 degrees.
Here is where disaster struck.

I was in a hurry you see, about to go out of town. So I didn’t have time to make How Sweet It Is/s fabulous sounding icing. So I just added cut strawberries to Pillsbury’s Strawberry Icing (and a little bit of cream cheese)…the water in the strawberries didn’t help in keeping the consistency of the icing. That combined with the Alabama heat…Houston we have a problem.
Melting ensued. 

And presentation went out the window. But taste…

(and try that fabulous icing with the original recipe. I know I will next time!)
Linking up here.

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