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| Gem-like sweetness |
The PhD cupcake queen made these strawberry mini-cupcakes for her colleagues for the end of class. Give that girl her degree now.
Cupcake Ingredients:
- 1/3 C pureed strawberries
- 1 ½ C all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ C milk
- ½ C butter, softened
- 1 C sugar
- large egg
- large egg white
- 1 tsp. vanilla extract
Preheat your oven
to 350˚ F. In a mixing bowl, beat the sugar and butter together until pale in
colour. Beat in the eggs and then add
the milk, vanilla, and strawberry puree, mixing well. Add the dry ingredients and mix until just
combined.
Bake the cupcakes
in either lined or, unlined and greased, muffin tins at 350 F for 20-25 minutes
or until the tops spring back when pressed.
This recipe makes 12 regular-sized cupcakes or roughly 36 mini-cupcakes.
The mini-cupcakes will bake in less time, of course (about 15 minutes).
Icing Ingredients:
- ¾ C butter, softened
- 4-6 C icing sugar
- ½ tsp vanilla
- 3-5 Tbsp. pureed strawberries
Beat all of the icing ingredients together and voila, icing!
Editorial Note: The
original recipe called for fresh strawberries, but Lyndsay substituted frozen
strawberries that she had thawed and drained.
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