Paula Deen Magazine Crazy for Cakes Magazine
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Happy Birthday Ted, hope its a wonderful day for you. Eating this cupcake is like sitting in a field of wild strawberries.
1 cup butter, softened
1 3/4 cups sugar
3 large eggs
2 cups pureed fresh or frozen strawberries plus 1/4 cup for icing
(I used a 32 ounce bag of whole frozen strawberries, with a little left over)
3/4 cup sour cream
2 tsp strawberry extract
3 cups all purpose flour
1 Tablespoon baking powder
1/4 tsp salt
1 tsp baking soda
Fresh strawberries for garnish
With your stand mixer mix the butter with the sugar, add eggs one at a time and mix after each egg. Stir in the sour cream, pureed strawberries, and the strawberry extract.
In another bowl, add the dry and gradually add to the creamed mixture. Mixing just enough to combine all together.
Preheat oven to 350 degrees. Line your cupcake pan with your paper liners. Using your ice cream scoop, scoop the batter evenly into the liners. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Allow them to cool sightly before removing from pan. Remove from the pan and place on a cooling rack. I got 28 regular size cupcakes.
1/2 cup softened butter
1 (8-ounce) package cream cheese
1/4 cup of pureed strawberries
1/2 tsp strawberry extract
6 cups of confectioners sugar
Mix all together in your stand mixer. Frost by hand or fill your pastry bag with icing and swirl icing on top. Just before serving place a strawberry either whole or cut on top for garnish.
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