Wednesday, May 18, 2011

A Bit of Spring!

Not only do I have one office mate that doesn't like chocolate but I have two! Seriously, people what is going on! I wanted find something that was delicious and outside of the norm (aka not vanilla cupcake with white frosting), also a great spring cupcake would also be perfect since the weather has definitely not been springy in DC! Well this is the perfect cupcake! People thought that these were professionally made, huge compliment in a city that has cupcake shops everywhere and even on wheels! People are also easily impressed with the fact that these are made with real strawberries (the recipe calls to strain them my strainer didn't work the greatest so the second time I didn't strain.) I used my favorite cream cheese frosting recipe, this cupcake recipe only makes 15 cupcakes so you only need half the frosting recipe(the halved recipes is in parenthesis.)

Real Strawberry Cupcakes(Source: All Recipes)


8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons instant vanilla pudding mix (optional)(I use this)
1 drop red food coloring, or as needed (optional)(they come out light pink without it)


- Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.

- Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds (I strained the first time not the second). Puree should equal about 3/4 cup. Set the puree aside.

- In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.

- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.


1/2c. of unsalted butter (softened) (1/4 c)
2- 8oz. packs of cream cheese (softened) (1 - 8oz)
3 1/2 cups of powdered sugar (1 3/4 C)
1 tbsp of vanilla extract (1/2 Tbsp)


- Cream the butter and cream cheese together and then add the powedered sugar and vanilla.

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