1 c butter
2 c sugar
1 tsp lemon zest
4 eggs
2 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 c Mountain Dew
1/4 c lemon/lime juice
Cream together the butter, sugar and lemon zest until light and fluffy. Add eggs one at a time, scraping bowl after each. Add the flour, baking powder and salt to the bowl. Mix on low, just until incorporated.
Allow to cool completely.
Mountain Dew Buttercream
1/2 c butter
3 c powdered sugar
2 tbsp Mountain Dew
1 tsp lemon zest
yellow and green food coloring (or neon green if you have it)
Beat butter until creamy. Add half of the sugar and mix on low. Add the Mountain Dew, zest and lemon/lime juice. Beat until combined. Add remaining sugar until desired consistency.
I had a lot of trouble with the consistency of the frosting. It seemed too thin to me even after adding all of the sugar, more like something I would drizzle on a cake than something I could frost a cupcake with. I did some doctoring to get where I had something that would spread/set. I think that next time, I would leave out the lemon/lime juice and see how that does. If that's not enough, I might bump the butter to 3/4 c to give it more body to start with.
You can definitely pick up the Mountain Dew in the cupcakes, but I would say it has more of a citrus delivery than a true Dew delivery. I'm thinking it would be a yummy bundt cake too, with it's citrus-y freshness.
Based on my recipe builder, these cupcakes each have about 275 calories, with frosting (9 Points Plus). Guess I better make sure that I view it as an occasional treat.
Disclaimer
2 comments:
my kids will automatically love these when i tell them the ingredients!!
You most likely melted the butter instead of using it at room temp. Mine turned out perfect even with the lemon/lime juice.
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