I love fresh strawberries. The natural growing season is April to June; pretty short, although with modern growing practices, we can enjoy good berries practically year round. At the first hint of spring, I am ready for that burst of unmistakable flavor that brings me so much joy.
ATOP has launched A Taste of Paris Goes PINK, turning the site PINK for the month of March in celebration of our all-female culinary trip to Paris in April 2019.
My Strawberry Cupcakes are delightfully pink and simple to make.
Most of you know I am a recent empty nester.
Thinking back on my fondest memories of school days with my kids under foot, cupcakes come to mind. I remember the children running in the door, their shrieks of joy and those tiny faces filled with excitement because I had baked something yummy. These memories are priceless and a reminder that the most precious things in life, are often the simplest.
I know we live in a busy world and sometimes struggle to keep up. My suggestion to stop and bake cupcakes is not meant to make you feel guilty but to give you permission to prioritize your day for the sweet faces than mean the most to you.
You will find my no-fail Strawberry Cupcake recipe below; it yields a beautiful batch in the prettiest shade of PINK. The recipe starts with a boxed mix and calls for frozen berries making it easy to whip up, start to finish in less than 1 hour. I have also added a couple of my favorite time saving kitchen baking utensils.
A scoop for dishing batter, mess free, and…
… one batch cupcake pans that allow you to maneuver and clean up only one pan instead of two. There are two sizes, 24 count for standard cupcakes and 48 count for mini cupcakes.
Wilton 24 Count Pan
Wilton 48 Count Pan
Time goes so fast and in the blink of an eye everything changes. If you don’t have an hour; order cookies online or swing by your local bakery. Put the treats on a pretty plate and you will get the same results, a shriek of joy as your loved ones come through the door.
I don’t know about you but I live for those moments!
Strawberry Cupcake
Batter
1 white cake mix
1 cup frozen strawberries thawed
1/3 cup oil
4 egg whites
½ cup sour cream
Preheat oven to 350 degrees. Mix all ingredients in a bowl with an electric mixer. Beat on medium speed for 2 minutes. Pour batter into 24 cupcake tins lined with paper wrappers and bake for 19-23 minutes. Let cupcakes cool completely before frosting with strawberry buttercream frosting.
Strawberry Buttercream Frosting
1½ sticks butter, at room temperature
6 cups of powdered sugar
1 cup frozen strawberries thawed
1-6 tablespoons cream
In a medium bowl, mix butter and fruit with an electric mixer until combined. Add sugar slowly whipping to incorporate. If frosting gets to stiff, add cream a little at a time until desired consistency is achieved. Continue to beat frosting for a few minutes to make it fluffy.
Want to win this set of PINK kitchen utensils? Send me email addresses for friends that might enjoy my blog, cooking classes or a culinary trip to France! Each email address is an entry for your friend and for YOU! Winner will be announced on March 31!
Enjoy!
