I used to live a mile away from an organic strawberry farm. It was part of my normal routine to walk through the fields, overlooking the ocean, to hand pick strawberries. Those were some pretty sweet, strawberry filled days!
Fortunately those organic California strawberries make their way up to Oregon, but with a bigger price tag. I probably won’t be making as many strawberry treats this summer as I once did, but I will still allow myself to indulge in recipes that I can resist! This recipe fell into that category of totally irresistable. I followed a link to My Baking Addiction’s blog and only about 3 seconds passed between looking at the picture and reading the words ‘fresh,’ strawberry,’ and ‘cupcake’ in one sentence before I decided that I HAD to make these. And RIGHT AWAY! So, on my way home from work, I picked up the necessary ingredients and started baking away. Around 10pm I scarfed down a DEEELICIOUS cupcake and then had another…
The texture and flavor of these cupcakes is some of the best I have ever had. The recipe is based on one by Martha Stewart called ‘Sprinkles Cupcakes’ that was modified by My Baking Addiction. I made the following changes based on my personal tastes and My Baking Addiction’s reflections: She mentioned that the cake was a little dry, so I upped the amount of strawberry puree in the cake batter and replaced milk with sour cream. I also decreased the baking time and took them out of the oven when they were ‘just done.’ She mentioned that the frosting was a little on the soft side, so I decreased the amount of strawberry puree added. This however made the strawberry flavor in the frosting somewhat subtle, so I added strawberry puree to the top to pack in more strawberriness. I also put the frosting in the fridge for a bit to help it firm up.
I honestly can’t think of any way to make these better, but if you do, let me know! This recipe makes 18 cupcakes. (more…)