Two years ago today, I started a blog. I had no idea it would blossom into what it is today, and no idea I would have so much fun with it! I’ve made such great new friends, learned so much about photography and design, and loved every second of the process.
In honor of our anniversary, I chose the recipe that is (by far!) the most visited on the site and re-made it in cupcake form. Strawberry Lemonade Cake is already on the Easybaked site twice:
The Layer Cake is more like a torte, the lemonade mixture is more like a filling than a frosting.
The Birthday Cake has a lemonade frosting, and it is one of my very favorite frostings ever. It’s soooo creamy and light.
Both recipes top the list of my most popular recipes, together they have been viewed just over 435,000 times (as of today…!)
It seemed fitting that I feature everyone’s favorite recipe to celebrate two years with all of you~ so let me present: Strawberry Lemonade Cupcakes:
These are easy to make (much easier than a layer cake, in my opinion) and just the yummiest treat. I loved the pink wrappers and the paper straws I found for these- I think they would be such a fun shower, picnic or birthday party treat!!
- One box of strawberry cake mix (plus oil, water and eggs as directed on box)
- 2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
- 1 packet (0.23oz.) of Kool-Aid Lemonade
- Yellow food coloring (as desired for color)
- 1- 7oz. container Jet-Puffed Marshmallow Creme
- 1/3 c. powdered sugar
- 8 oz. Cool Whip Topping
- Confetti sprinkles and paper straws to decorate as desired
- Make cake according to box and bake in 24 cupcake liners placed in cupcake tins, as directed. Cool completely.
- In a mixing bowl, cream together cream cheese, lemonade and yellow food coloring until smooth.
- Beat marshmallow creme and powdered sugar into cream cheese mixture and then fold in Cool Whip until completely smooth.
- Spoon frosting into a zip top bag that has a piping tip inserted into one corner (I used a Wilton 1M star tip).
- Pipe frosting on tops of each cupcake- you can be generous, as this recipe makes a lot of frosting and the frosting is so light and fluffy.
- Decorate as desired.
- Refrigerate and serve chilled.
My thoughts: A tried-and-true recipe in a fun new format…what’s not to love about that?!? I’m incredibly thankful for all of YOU who visit, comment, “like”, rate and (most of all) MAKE the recipes I create! I had no idea how much I would love hearing from complete strangers that a recipe “made my husband’s birthday perfect” or “made all the kids at the party laugh”. When I hear how happy a recipe makes you and your family it literally makes my day…and fuels my desire to bake and share more! Here’s to another year of Easybaked recipes! Enjoy! ~r