Fresh Strawberry Cupcakes

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We were invited to celebrate my niece’s 17th birthday last weekend.  I made cupcakes.  I like the recipe, it’s got good flavor, but next time, I’m skipping the icing and calling them muffins.

Fresh Strawberry Cupcakes

Preheat oven to 375 degrees F. Line a muffin pan with large/jumbo cupcake liners.

4-5 large strawberries

1 2/3 cup + 1 tbsp flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup butter, melted

1 large egg

1/4 cup strawberry yogurt

3/4 cup milk

1 tsp vanilla extract

Pulse strawberries in food processor until finely chopped (not pureed). Pulsed strawberries should measure about 1/3 cup. In a medium microwave-safe bowl, melt butter in the microwave. Stir in sugar. Allow to cool. Meanwhile, in a large bowl, mix together flour, baking powder, baking soda, and salt. When butter mixture has cooled slightly, stir in yogurt, milk, egg and vanilla extract. Make a well in the dry ingredients and add the butter/milk mixture into the flour. Gently stir to combine all ingredients. Fold in the strawberry puree. Batter will be quite thick. Divide batter among 12 cupcake liners and bake for 18 minutes (375 degrees F) or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.  Makes 12 cupcakes.

 

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