Whither So-Ever 0731

When you think of summer, what are some of your favorite thoughts? Perhaps you think of fresh fruits and vegetables, vacations, water sports, camping and vacations.

Some my favorite things about summer are the fresh fruits and vegetables available.  I hope you had the opportunity to stop at the Farmers Market in Hills Saturday morning.  

Another fun thing that comes with summer is attending fairs.  I have not attended the Rock County Fair for a number of years and was impressed by some of the changes.

I enjoyed the 100-plus-year-old barn, which was renovated and donated by the Fitzer family in 2003, and I also liked the one-room country schoolhouse, which was a replica of the one in the Steen district.

The names of Bonnema and Boeve on the desks were some of my old classmates who had attended that school. I was always envious of kids who had the privilege of attending country school.

Another fun summer event is the visit of friends and relatives.  

Last week I attended a family reunion in Rock Rapids, Iowa, of my mother’s family, the Vanden Oevers.

Kelsey McGuire from Reading, Calif., has been visiting our area for the past week. She is a good friend of my daughter, Samantha, and it was great spending time with her.

I have many fond memories of Kelsey spending time in our home and going on vacation with us to Minneapolis and Village West at Lake Okoboji.

Whenever I see a firefly my thoughts go to Kelsey, because the girls enjoyed chasing fireflies.

Friday night we had a fun evening in her parent’s home along with other relatives.  

This week I have a recipe for some delicious Lemonade Cupcakes along with frosting.


Lemonade Cupcakes

1 cup (2 sticks) butter

2 cups sugar

1 teaspoon lemon extract

yellow food coloring

4 eggs

3 1/3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/3 cups milk

1/4 cup frozen lemonade concentrate, thawed

Set out the butter and eggs for about 30 minutes to get to room temperature.

In a large mixing bowl, beat the butter with an electric mixer for 30 seconds.  Gradually add the sugar, beating on medium until well combined.  Beat 2 more minutes, scraping the bowl as needed.

Add the lemon extract and a few drops of yellow food coloring and beat to combine.

Add the eggs, one at at time, beating well after each one.

In a small bowl, blend the dry ingredients.

In a 2-cup measure combine the milk and lemonade concentrate.  (The mixture will look curdled).

Alternately add the dry ingredients and the milk mixture to the butter mixture, beating on low after each addition until just combined.

Spoon the batter into the baking papers.

Bake at 350 degrees for 13-15 minutes or until they test done.  Let cool completely.

Frost with Lemon Butter Cream Frosting

YIELD: 3 dozen regular size cupcakes or 6 dozen mini cupcakes


Lemon Butter Cream Frosting

1 1/2 cups (3 sticks) butter softened

16-ounce jar marshmallow crème

1/4 cup frozen lemonade concentrate, thawed

1/2 cup powdered sugar

1 teaspoon lemon extract

In a mixing bowl, beat the butter until fluffy with an electric mixer, about 30 seconds.

Add the marshmallow crème and lemonade concentrate and beat until smooth, scraping sides, as needed.

Add the powdered sugar and lemon extract and beat until light and fluffy.

Frost the cupcakes.*

*The frosting can be stored in the refrigerator for up to three days or frozen up to a month. Bring to room temperature before using the frosting.

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