Fruit in dessert. We’ve had this discussion before. It’s not exactly my thing. Especially in cakes. There’s nothing worse than when you cut into a cake to find cherries inside. EW!but then again, I have found love with strawberries in dessert before. Mmm… Well anyways, it is strawberry season! How exciting-they really are ah-mazing right now. So I was just poking around looking for a good recipe and I had just tried a strawberry cupcake a few nights earlier, when my friend’s sister made them for her birthday. HOLY YUM! They are deeeee-lish!Therefore, I set out today with that cupcake in the back of my mind. And friends, I think my mission has been accomplished. Alright, seriously I need to stop this post now. Looking at all these picture just makes me want to make more cupcakes. Must. Restrain. Myself.
9 fresh strawberries
1 c. sugar
1/3 c. vegetable oil
1/2 t. vanilla
1 1/2 c. flour
2 t. baking powder
1/4 t. salt
6 strawberries, chopped into small pieces
- Preheat oven to 325 degrees F and line muffin tins.
- Place strawberries in food processor and blend till smooth. Put puree through strainer to get seeds out. Should equal 3/4 c. or a little more
- In a large bowl, beat together eggs, white sugar, vegetable oil, vanilla, and strawberry puree until well combined. Stir in the flour, baking powder, and salt. Mix in the chopped strawberries. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven until a toothpick inserted comes out clean, about 20-25 minutes.
1 stick of butter, firm
pinch of salt
1 3/4 c. powdered sugar, sifted
1/2 t. vanilla
- Blend strawberries in food processor until smooth. Set aside.
- Beat butter and salt together in medium bowl. Slowly add sifted powdered sugar, beat until combined. Add vanilla and strawberry puree, mix until just blended. Do not over-mix frosting. Pipe onto cupcakes once cupcakes are cooled.of course I would pick to cut open the one cupcake that doesn’t have the strawberry chunks in it… oh well!