Ingredients (cupcakes) -
- 1 cup (approx.) fresh strawberries
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Ingredients (frosting) -
- 8 ounces cream cheese
- 1 cup fresh strawberries
- 6 tablespoons confectioner's sugar
Directions -
- Preheat oven to 350 degrees F.
- In a medium bowl combine flour, baking powder, and salt.
- Blend all strawberries (2 cups approx.) in food processor until pureed.
- Measure out 1/3 cup of the strawberry puree in a measuring cup, and set the rest aside.
- In a large bowl, beat the butter until lightly fluffy.
- Gradually add granulated sugar to butter and continue to mix it until well blended.
- Add the eggs one by one and the vanilla to the sugar and butter mixture.
- Mix together 1/3 cup of strawberry puree with milk.
- Alternating add the flour and milk mixtures to the butter mixture, ending with the flour.
- Add the batter to prepared cupcake tin.
- Bake for 20-22 minutes.
- For the frosting, beat together the cream cheese, 1 cup of the remaining strawberry puree, and 4-6 tablespoons of confectioner's sugar (add more as needed to change flavor/consistency).
- Take cupcakes out and make sure they cool!
- Once cool, dip the tops of the cakes in the icing carefully to coat evenly.
- Garnish (if desired) with fresh strawberries.
- Enjoy!
- D
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