May 28, 2017

Mason Jar Strawberry Lemonade Cupcakes #SundaySupper

Happy Sunday Funday friends!

Summer started this week for my kids and that means lots of delicious summertime food and treats with the kiddos at the pool! Their favorite drink is homemade Strawberry Lemonade so I decided for this week's Sunday Supper, with a Easy Barbecue Recipes theme, I would make a dessert inspired this delicious drink: Mason Jar Strawberry Lemonade Cupcakes. 

I used boxed cake mix to save time and I jazzed them up with additional eggs, oil, and pudding mix to make them extra moist. I added fresh lemon zest to the lemon cake and fresh juice and zest to the whipped frosting so the lemonade flavor would stand out. The final touch: serve in mason jars with a spoon tied on the side. Fun, portable, and tasty too!
These stacked cakes topped with lemon cream cheese frosting are a pretty semi homemade treat. Served in a mason jar they are perfect for picnics, parties, and for mailing as gifts!
Please scroll down to see all the Easy Barbecue Recipes shared this week from Sunday Supper bloggers.

This week's host: Christie from A Kitchen Hoor’s Adventures.

Ingredients:

Makes 48 cupcakes or 24 Mason Jar cakes 

For the cakes:
  • 1 box Strawberry cake mix
  • 1 box Lemon cake mix
  • 1 3.4 oz box vanilla pudding mix
  • 1 3.4 oz box lemon pudding mix
  • 8 eggs, divided
  • 1 cup vegetable oil, divided
  • 2 cups water, divided {or according to box}
  • zest from one lemon
For the Cream Cheese Lemon frosting: 


  • 1 {8 oz} cream cheese, softened
  • 4 tbsp {1/2 stick} unsalted butter
  • 4 tbsp lemon juice
  • zest from 1 lemon
  • 2 tsp vanilla 
  • 16 oz powdered sugar {2 cups}
  • 16 oz container Cool Whip 
  • yellow food coloring {optional}
  • Directions:

    1. Preheat the oven to 325 degrees.
    2. Line 2 cupcake pans with paper or silicone liners.
    3. Prepare the strawberry cake mix in a large bowl.
    4. Add strawberry cake mix, vanilla pudding mix, 4 eggs, 1/2 cup oil, and 1 cup water to the bowl.
    5. Beat on medium speed with a mixer for 2 minutes. Set aside.
    6. Repeat with the lemon cake mix in the large bowl. Add 1 cup water {or whatever box says}, 4 eggs, and lemon pudding mix. 
    7. Beat on medium speed for 2 minutes then add lemon zest and stir to combine. 
    8. Using an ice cream scoop, add one full scoop of lemon cake mix to each cupcake liner in the first cupcake pan.
    9. Repeat with the strawberry cake mix and add to the other cupcake pan. 
    10. Place both pans in the oven and bake for 15 minutes.
    11. Remove from oven, let cool for 5 minutes, then remove to a cooling rack to cool completely.
    12. Meanwhile, repeat with remaining batter and bake 2 more trays of cupcakes. 
    13. Once all cupcakes are cool, remove paper wrappers, then slice in half width wise. 
    14. Using a large {16oz} mason jar, add a half of a lemon cupcake then top with a swirl of frosting {not too much or it will ooze over the side}.
    15. Top with a half of a strawberry cupcake then another swirl of frosting then repeat with one more lemon and one more strawberry. 
    16. Add one last swirl of frosting then add the mason jar lid {and straw if you would like}.
    17. For the final touch, tie on a spoon with a ribbon then serve or give as a gift!
    For the Cream Cheese Lemon Frosting: 
    1. Place cream cheese and butter into a large bowl.
    2. Beat with a mixer until creamy then add powdered sugar.
    3. Finally, mix in vanilla, lemon juice, and zest.
    4. Once combined gently fold in Cool Whip.
    5. You can add yellow food coloring for a brighter color if you'd like. I add 15 drops. 
    6. Cover and place in the fridge to chill for a couple hours or up to overnight.
    7. When ready to serve, scoop into a piping bag and pipe onto cupcakes.
    This semi homemade recipe uses jazzed up boxed cake mix.
    I add a pack of pudding mix, an extra egg, and and extra 2 tbsp of oil along with the required ingredients on the back of the box for each cake.
    Adding pudding mix to cakes and cookies is one of my favorite semi-homemade secrets.
    Add strawberry cake mix, vanilla pudding mix, 4 eggs, 1/2 cup oil, and 1 cup water to the bowl.
    Beat on medium speed with a mixer for 2 minutes. Set aside.
    Repeat with the lemon cake mix in the large bowl.
    This time add lemon pudding mix.
    Add 1 cup water {or whatever box says}, 4 eggs, and 1/2 cup oil.
    Beat on medium speed for 2 minutes then add lemon zest and stir to combine.
    Using an ice cream scoop, add one full scoop of lemon cake mix to each cupcake liner in the first cupcake pan.
    Repeat with the strawberry cake mix and add to the other cupcake pan.
    Place both pans in the oven and bake for 15 minutes.
    Remove from oven, let cool for 5 minutes, then remove to a cooling rack to cool completely.
    Meanwhile, repeat with remaining batter and bake 2 more trays of cupcakes. 
    Meanwhile make the frosting....
    For the frosting:
    Place cream cheese and butter into a large bowl.
    Beat with a mixer until creamy.
     Then add powdered sugar.
    Finally, mix in vanilla, lemon juice, and zest.
    Once combined gently fold in Cool Whip.
    You can add yellow food coloring for a brighter color if you'd like.
    I add 15 drops of yellow.
    Cover and place in the fridge to chill for a couple hours or up to overnight.
    This is a soft and creamy frosting. If you would prefer a thicker frosting to stand up to shipping then try a buttercream. 
    When ready to serve, scoop into a piping bag and pipe onto cupcakes.
     Once all cupcakes are cool, remove paper wrappers.

    Slice each cupcakes in half width wise.
    I use large{16oz} mason jars with lids for this recipe.

    Add a half of a lemon cupcake

    Then top with a swirl of frosting {not too much or it will ooze over the side}.
     
    Top with a half of a strawberry cupcake then another swirl of frosting.
     Then repeat with one more lemon and one more strawberry. 

     Add one last swirl of frosting then add the mason jar lid {and straw if you would like}.

    For the final touch, tie on a spoon with a ribbon then serve or give as a gift!
     Fun, portable, and tasty too! 

    Sunday Supper Easy BBQ Recipes

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    Searing Starters and Sides

    Sizzling Sweets

    Sunday Supper Movement
    Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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    May 27, 2017

    Patriotic Fruit Trays - 3 Ways!

    Check out these three easy to make red, white, and blue fruit trays.
    Perfect for summertime BBQs and picnics and for Memorial Day and July 4th celebrations!
    Check out my newest video featuring the making of all three Patriotic Fruit Trays.

     
    Happy Memorial Day Weekend, friends!
    May your Memorial Day be reflective of those who have made it possible.

    Ingredients:

    #1 Star Fruit Tray

    • strawberries, stems removed
    • blueberries
    • mini marshmallows
    • angel food cake, cubed

    #2 Berry Kabobs

    • raspberries
    • blackberries
    • mini marshmallows

    #3 Flag Fruit Platter


    • seedless watermelon, cubed
    • yogurt covered pretzels
    • blueberries

    Directions:

    #1 Star Fruit Tray

    1. Place a large star cookie cutter in the center of a round platter. 
    2. Fill with mini marshmallows then arrange pound cake, strawberries, blueberries in a circle from outside in. 
    3. Remove the cookie cutter in the center then serve.

    #2 Berry Kabobs

    1. Thread raspberries, mini marshmallows, and blackberries on small skewers, piercing the center of the fruit to secure. 
    2. Arrange on a tray and serve. 

    #3 Flag Fruit Platter

    1. Start with a rectangular shaped tray.
    2. Fill a small bowl with blueberries and place in the upper left corner.
    3. Add a horizontal row of cubed watermelon, then yogurt pretzels, then watermelon, and yogurt pretzels again. 
    4. Serve and enjoy!

      #1 Star Fruit Tray

      Place a large star cookie cutter in the center of a round platter. Fill with  mini marshmallows then arrange pound cake, strawberries, blueberries in a circle from outside in. Remove the cookie cutter in the center before serving. 
      We brought this platter to a Memorial Day picnic at my husband's work. It is such a pretty presentation and everyone, especially the kids, loved it!

      #2 Berry Kabobs

      Thread raspberries, mini marshmallows, and blackberries on small skewers, piercing the center of the fruit to secure. Arrange on a tray and serve. 
      I cut wooden skewers in half to make these cute kabobs. 
      You could also use larger fruit {strawberries, bananas} and keep them full size. 

       #3 Flag Fruit Platter

      Start with a rectangular shaped tray.
      Fill a small bowl with blueberries and place in the upper left corner.
      Add a horizontal row of cubed watermelon, then yogurt pretzels, then watermelon, and yogurt pretzels again. Serve and enjoy!
      I made this for dinner and my girls thought it was fantastic!
      It's always fun thinking of clever ways to serve them fruits and veggies!

      Remember those who have sacrificed this Memorial Day!
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