On Our Way To Crazy

I am obsessed with strawberries these days. I am going through them like nobody’s business. So the other day when I needed a dessert for a meeting, I immediately thought of strawberries. Then I thought of cupcakes. Then I googled a bit and looked in the pantry and concocted a strawberry cupcake recipe based on what I could find.

I was pretty nervous – I am a by-the-book baker for sure. I don’t trust myself to make substitutions or change measurements or differ from what’s written down AT ALL. But I couldn’t find exactly what I wanted, so I decided to wing it. And they were delicious. I was so impressed with myself.

STRAWBERRY CUPCAKES

Ingredients:
1-1/2 cup strawberries
1-1/2 cups flour, sifted
1/4 tsp salt
1 tsp baking powder
1/3 cup buttermilk
2 tsp vanilla extract
1 stick unsalted butter
1 cup sugar
2 eggs

————-
8 oz. cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
3 cups powdered sugar

Directions for cupcakes:
Preheat oven to 350 degrees. Add strawberries to food processor or blender and blend until pureed. Wisk together flour, salt and baking powder in medium bowl. In a small bowl, mix together buttermilk, strawberries and vanilla.

In another bowl (or stand mixer), cream butter until light and fluffy. Add sugar slowly and continue to beat until well combined. Add the eggs one at a time until just combined.

Add half the flour mixture and mix until combined. Add half the milk mixture until combined. Repeat, scraping down sides with a spatula, until everything is mixed together.

Divide batter into prepared muffin cups and bake 10-13 minutes (for mini cupcakes) or 20-25 minutes (for regular cupcakes) or until a toothpick comes out clean. Transfer to a wire rack and cool completely before icing.

Directions for icing:

Cream together cream cheese and butter until creamy. Slowly add powdered sugar, mixing until combined.