Not your ordinary cupcakes

CHARLOTTE, NC (WBTV) - They're not the kind of cupcakes your mom made when you were a kid.

In flavors like Sriracha with Lemongrass icing, and Irish Car Bomb, the cupcakes from FuManChu Cupcakes in Charlotte are surprising.

Andy Jackson visited WBTV News Saturday morning to share his creations and he whipped up some of his Strawberry LemonAid Cupcakes.  He shares the recipe below:

Strawberry LemonAid Cupcakes

Makes approximately 20 cupcakes

Cupcake Ingredients:

3 cups flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. vanilla

2 sticks butter

2 cups sugar

4 eggs

3 Tbsp. Lemon Zest (about three lemons)

2 Tbsp. fresh lemon juice

1/2 cup buttermilk


Preheat oven to 350 degrees F.

Mix together the flour, salt, baking soda and set aside.  In a medium-sized bowl, cream the butter until smooth.  Add eggs one at a time mixing thoroughly before adding the next one.  Add lemon zest, lemon juice and vanilla.  Turn mixer on low.  Add dry ingredients in three batches, alternating with buttermilk in two batches.

Fill each lined muffin tin 3/4 full and bake for about 20 minutes.  Rotate the pans at the halfway point.  Remove then allow to cool before frosting.


2 cups sugar

8 egg whites

3 sticks butter (room temperature)

4 Tbsp. fresh lemon juice

1/2 cup strawberry puree (about six strawberries)

1 tsp. vanilla

Place stand mixer bowl over simmering pot of water (bottom of bowl should not touch the water).  Whisk the sugar and egg whites until the sugar is dissolved and mixture reaches 160 degrees with candy thermometer.

Place bowl on the stand mixer fitted with whisk attachment and whisk on high speed until mixture is cool and holds stiff, glossy peaks (about 10 minutes).  Change to the paddle attachment and beat in one tablespoon of butter at a time on medium.  The mixture will appear to curdle but keep beating, it will pull back together.  Add lemon juice, strawberry puree and vanilla.  Mix until incorporated.

Hull strawberry caps. Cut across until they look like hearts.  Place on top and serve for Valentine's Day.