Strawberries are quite possibly my favorite fruit, although how can anyone choose just one fruit as their favorite.
I love fruit.
Fruit means summer!
Please summer, come soon! I am done with Mr. Winter!
In an effort to will it to be summer I made these cupcakes.
Sadly I had to make them with frozen strawberries.
I also made these cupcakes because I am going to be making cupcakes for a friend’s wedding reception in June and need to try out some recipes NOW. She has requested two types of regular cupcakes and two types of alcohol cupcakes.
I thought this one was a good contender for a regular cupcake. Leave a comment and let me know what you think…
Of course, if you study the two recipes you will find I changed a few things. I can’t ever really follow a recipe. I couldn’t in organic chemistry either.
It’s a wonder I passed that class.
16 small frozen strawberries thawed in luke warm water
1 c. sugar
1/3 c. vegetable oil
1/2 t. vanilla extract
1/2 t. lemon zest
1 1/2 c. cake flour
2 t. baking powder
1/4 t. salt
2 to 3 drops red food coloring
Blend the strawberries and strain to remove the seeds. This should create about 3/4 c. of strawberry puree.
Combine the puree with the next 5 ingredients in a stand mixer with the paddle attached and then slowly blend in the cake flour, baking powder, salt and food coloring.
Bake at 350 degrees Fahrenheit for about 20 minutes.
This recipe makes 12 cupcakes.
Let cool and then frost.
White Chocolate Cream Cheese Frosting
8 oz. cream cheese, softened
1/4 c. unsalted butter, softened
6 squares of Baker’s White Chocolate, melted and slightly cooled
1 tsp. vanilla
2 c. powdered sugar
This frosting was so easy and piped out well.
I topped my cupcakes with chocolate curls I bought at a new cake supply store that just opened up in Denver.
I had a lot of frosting left over and used it later in the week to top cinnamon rolls.
My co-workers didn’t argue!