|photo via pinterest|
I know, I know... I neglected to upload a recipe for last Snack Saturday... but, I have good reason for doing so. Unfortunately, I had a mishap with the pan shelf in my kitchen, which resulted in my right foot being painfully afflicted. I was laid up for about a week, so as you can probably assume, I wasn't able to bake anything.
Although I am not 100% recovered, I am able to move around slightly. So the other day I attempted to bake something. Strawberry cupcakes seemed fitting since, after all, it is strawberry season. And as of right now, our refrigerator is loaded with strawberries! So I figured that strawberry cupcakes would be a fun treat. :)
I will warn you though, the image posted here is not my own. My cupcakes looked a tad bit different because I eliminated the red food coloring and I made a different kind of frosting to surmount the cupcakes. And although normally I would take a picture anyway, my camera was in the possession of my younger brother at the time. So I decided to just borrow the photo from Pinterest.
(gotta love good ol' pinterest!)
So without further ado, let's get started!
1 ½ Cups Sugar
½ Cup Butter
2 tsp. Vanilla Extract
2 Cups All Purpose Flour
2 tsp. Baking Powder
½ Cup Milk
½ Cup Strawberry Puree
½ Cup Chopped & Smashed Strawberries
Preheat oven to 350 degrees F.
Combine strawberry puree, butter & sugar.
Slowly add in eggs and vanilla.
Mix dry ingredients together and add into sugar mixture
Slowly add milk and stir gently.
Stir in smashed strawberries.
Pour batter into a cake pan or cupcake pan and bake a cake for 40 minutes, or cupcakes for 20 minutes.
Top with your favorite frosting recipe!
I made the strawberry puree by juicing the strawberries in my juicer. It was a quick and easy way to get the puree, but if you are unable to make your own or if you do not own a juicer, you can always resort to buying some.