Lemony goodness!

Well here in central VA it looks like spring is imminent and the snow is behind us (but we could always get that freak snow storm those weather guessers never saw coming!) My bird feeders are busier than the by-pass to the Outer Banks of NC or for my Jersey friends, busier than the GSP going "down the shore" that first nice weekend of summer! Everything is starting to bud and hopefully the deer will leave the rest of my liriope alone and let me see a few of those azaleas before they eat it all gone! I've gone back to my new pastime of shooting the squirrels out of the bird feeder with my 35FT Super Soaker. I can shoot 'em right through the screens of the screen room and no one gets hurt, they just get the message! (And don't give me that nonsense about the squirrels have to eat too! Those little bastards stole a whole suet cake right out of the feeder and I feed them corn and peanuts all the time!)

A high temperature of 55 let me shed my heavy coat and definitely got me thinking Spring! which made me think of Lemonade and sitting outside. Ok those days are still a few weeks away but a girl can dream right? So of course that led me to the fridge to see if I had lemon juice, which revealed that I still had almost a full can of raspberry pastry filling from another project. Of course that made me think of raspberry lemonade and tadah! Lemonade Cupcakes with Raspberry filling and Lemon Icing!! Outstanding! Try them and see!

Lemonade Cupcakes

3/4c. butter, softened

11/2c. white sugar

2 eggs

1/2t. vanilla

zest of 1 lemon or 2T. grated lemon peel

1/4c. Lemonade concentrate OR

1/2c. fresh lemon juice + 2T. light corn syrup

1c. milk

2 1/2t. Baking Powder

2 1/2c. all-purpose flour

1/4t. salt

1 can Raspberry or Apricot cake and pastry filling

Preheat oven to 350 degrees. Put liners in the tins. Sift dry ingredients together and set aside. Beat butter on medium for 2 minutes until light and fluffy. Add sugar and beat until smooth. Add eggs, vanilla, lemon zest and lemonade. Beat on medium for 2-3 minutes until thoroughly incorporated. Add milk. Mix on low until combined. It will look slightly curdled. Gently add dry ingredients a little at a time, mixing on low speed until just combined. Beat an additional 1-2 minutes on medium high.

Fill liners 1/3 full (about 1 large serving spoon or 3/4oz. cookie scoop). Place a small dollop of Raspberry pastry and cake filling on top of batter in center of cupcake. Cover with additional batter to make liners about 2/3 full. Do not over fill! Bake at 350 degrees for approximately 22-24 minutes. Cupcakes will be light and golden. Cool in pans for 2 minutes and then remove to wire rack. When completely cooled, ice with Lemon Cream cheese Icing or Lemon Cream Icing.

Lemon Cream Cheese Icing:

8 oz. cream cheese

2T. butter

Powdered sugar

1/4c. Lemonade Concentrate

Beat butter and cream cheese in mixer until combined. Gradually add powdered sugar and Lemonade concentrate until smooth and desired consistency.

Lemon Cream Icing:

2c. Heavy cream, chilled

2/3c. powdered sugar (maybe a little more depending on your preference)

1 1/2T. fresh lemon juice

Beat the cream in a chilled bowl on LOW until it begins to thicken. Gradually add sugar and the lemon juice until soft peaks form. Frost on completely cooled cupcakes. Maybe refrigerated for later use.

Cheaters Lemon Icing:

1 can vanilla frosting

1-2 T. fresh Lemon juice

Add 1 T. lemon juice to frosting and beat to combine right inside the can. If not Lemon enough, add more juice and repeat. Be careful not to make the icing too soft!

OK, I know you are now scratching your head going what in the world is that orange thing that she has standing next to lemon in the photograph?! It's a JUICER! No kidding! You just screw that contraption into your piece of fruit and turn it over. Juice will immediately pour out; about 2 T. worth! Now if you need more juice, just keep squeezing. After a few minutes, you'll be left with the desicated , empty husk of fruit and about 1/2c. of juice from a single lemon! Next time tyou see one of these little gizmos in a store or a yard sale, pick it up. Definitely worth having in your kitchen!