Latoria’s Strawberry Cupcakes

Happy Sunshiny Wednesday.

I am telling you all. This. Weather. Makes. Me. Happy!!!

Typically Jenny and I cook a Sunday Dinner each week. This week we had a meeting about the wonderful event that is taking place on May 22nd benefiting Linda’s Hope. (details will be announced soon) and then I not wanting the weekend to end went to listen to High Tide Blues play at 12th & Porter! So…sorry for no Sunday Dinner post..but we sure hope you LOVE all of these SWEET EATS!

Latoria’s Strawberry Cupcakes

Latoria has been my Lunch Buddy a little over a year now. She is in 3rd grade and turned 9 on Sunday. SHE LOVES STRAWBERRY MILK..so for her birthday I decided to make her class Strawberry Cupcakes with store bought Cream Cheese Icing. The recipe makes a dozen cupcakes, so I doubled everything to make enough for her whole class.

The recipe is from Martha Stewart and they are SPRINKLES cupcakes…AMAZING!

Makes 1 dozen

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

The kids LOVED them!! I know, I know, homemade icing would have made them SO much better..maybe next time. 🙂

DONT FORGET ABOUT FEATURED FRIENDS THIS FRIDAY!!! Email us your recipes or stories ASAP!!

XOXO,

K