Stop what you’re doing because the fates are aligning. We’ve been crushing hardcore on Nashville resident, award-winning cook and blogger/vlogger extraordinaire April McKinney’s The Outdoor Table, a cookbook dedicated to all things picnic. It sports more than 175 recipes for tailgating, patio dinners and any other occasion where your dish might need to travel well.
April’s YouTube videos alone have hundreds of thousands of views, so imagine our surprise when we stumbled across a mention of Little Rock’s own Movies in the Park (which kicks off tomorrow) as a standout event for a little al fresco fun. Now, that just takes the cake.
Speaking of cake, we found a killer recipe in her book that we just can’t live without, but after the Little Rock nod, we knew we couldn’t keep it all to ourselves. Stick around after the recipe to find out how you can win a copy of The Outdoor Table!
Fresh Strawberry Limeade Cupcakes
It’s hard to beat a homemade strawberry cupcake, especially for a Southern summer celebration. Not only do these cupcakes taste divine, but the dainty pale-pink color with hints of green will make your guests smile. The fresh lime flavor adds a nice zing that perfectly complements the fresh strawberry cake.
The Ingredients:
Cupcakes
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup canola oil
- 1 2/3 cups plus 3 tablespoons sugar, divided
- 6 large egg whites
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups chopped strawberries
- 1/4 cup fresh lime juice
Frosting
- 1 cup butter, softened
- 5 cups powdered sugar, divided
- 2/3 cup chopped strawberries
- 2 teaspoons lime zest
The Details:
To make the cupcakes, preheat the oven to 350 degrees. Place cupcake liners in 24 muffin cups. Whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, using a mixer on low speed, beat together the oil and 1 2/3 cups of sugar. Add the egg whites one at a time, mixing after each addition. Stir in the sour cream and vanilla, and then slowly mix in the flour mixture. Add the strawberries, mixing just until they are incorporated and the batter is pale pink. Pour the batter into the cupcake liners, filling each three-fourths full. Bake for 20 minutes.
While the cupcakes are baking, heat the lime juice and the remaining 3 tablespoons sugar in a small saucepan over medium heat, stirring until the sugar is dissolved. Once the cupcakes have finished baking, remove them to a wire rack, and use a toothpick to prick several holes in the tops of the cakes while they are still warm. Spoon the lime syrup over the top of each cupcake, and allow the cupcakes to cool completely.
For the frosting, place the butter in a large bowl, and add 1 cup of powdered sugar. Use a hand mixer to cream the mixture. Add the remaining powdered sugar 1 cup at a time, mixing after each addition. Once all of the sugar has been added, stir in the strawberries and lime zest. Frost the cupcakes once they have cooled.
Makes 24 servings.
Pro tip: Keep these cupcakes in a cooler until you are ready to serve them so that the frosting will stay firm.
And now for the giveaway:
Ok, ok. We know it’s cruel and unusual punishment to put another second between you and these cupcakes, but this one is worth it.
To claim your very own copy of The Outdoor Table, all you have to do is hop over to our Facebook page and share your favorite picnic eats. Add your comment to the post before 5 p.m., and we’ll announce a winner today at 6 p.m.
Click here to enter!
As it just so happens, this guide to deliciousness releases today. If you don’t want to take your chances with the contest, click here to order your (guaranteed) copy today.