Is it just me or is four a wee bit early to plan on having a lemonade stand?
Well, try telling that to Eleanor. She didn’t care.
It worked out well because my mom was planning on having a yard sale at the end of May so we figured we might as well just team up.
The problem is, I think I’m a little OCD or something. I couldn’t just go pick up some packets of lemonade and let her have at it. Oh, no no no. We had to buy lemons and strawberries. We had to puree the strawberries. We had to use agave nectar (In my defense, Chris bought a lot of it through some deal on amazon).
Then, I was all like, “Well, they’ll need something to eat with that lemonade.” So We needed mini cupcakes.
It’s starting to sound a lot like it was my lemonade stand, right? Yeahhhh. Well, Eleanor did help me make the lemonade, she put the liners in the pans and the sprinkles on the cupcakes and when it came to selling, she did all of the work. But yeah, I should have remembered KISS: Keep It Simple, Stupid.
Not me though. Not my friend Nikki either. She made the sign for the lemonade stand! A grand sign at that.
At the end of the two days, I spent considerably more than she actually made. Of course she doesn’t know that. All she knows is that she took that money and bought herself the Dora Mermaid she’d been eying (unbeknownst to her, I chipped in some of the money for that too).
I’m sure there will come another day when she wants to do the whole lemonade stand, a time when she’s more capable of doing it by herself with minimal supervision from me. When that time comes, I’ll gladly shell out a few bucks for lemonade packets.
I’ll probably still make cupcakes though.
Speaking of which, these cupcakes are actually made with my mother-in-laws buttercream frosting. It’s one of those things.
One of those things that your mother in law makes that turns your manly man husband in to a six year old boy.
While it’s not my favorite Italian Meringue Buttercream, I will say that it’s still considerably better (to me) than a traditional buttercream. It’s a bit lighter and not as sweet. I’d say it’s kind of the middle road between traditional buttecream and IMBC. It’s easy, still homemade, but kind of a twist on just butter and powdered sugar.
Fran’s Buttercream Frosting
- 1 cup whole milk
- 8 tablespoons vegetable shortening
- 8 tablespoons (1 stick) unsalted butter- room temperature
- two cups granulated sugar
- 1 teaspoon vanilla
In the bowl of a stand mixer, beat the shortening, butter and sugar together until fluffy. Two minutes or so. Warm your cup of milk. Not boiling, not even quite scalded, just warm enough to dissolve the granulated sugar. Sorry I don’t have exact temps, just going off of the directions I received. In a slow stream, add the warm milk to the mixing butter/sugar. It may slosh around a bit at which point just turn the mixer down to low. Eventually it will all incorporate and you can turn it back up to high to whip a little air in to it. Add your vanilla in and you’re done!
Like most frostings, you can add chocolate or different flavor extracts/colors to fit your needs.