The frosting on this cupcake actually tastes like a strawberry milkshake. It’s so good, I could eat it by itself with a spoon.
1 1/2 cups fresh strawberries, cut into tiny pieces
1 1/4 cups organic flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP hot water
3/4 cup sugar
1 tsp vanilla extract
1/2 cup safflower oil
3/4 cup whole milk
In small bowl, mix ground flax seeds, 1/8 tsp baking powder and hot water. Set aside.
Remove stems from strawberries and cut into tiny pieces.
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat safflower oil, sugar, and vanilla until well mixed.
Add flour mixture to bowl of oil. Add milk and mix until blended well but don’t over mix.
Mix in diced strawberries by hand.
Pour into lined muffin pan, filling liners about 3/4 full.
Bake at 350 for 19-21 minutes
Let cool before frosting.
Makes 12-15 cupcakes.
Strawberry Cream Cheese Frosting
4 ounces cream cheese (1/2 package)
16 medium strawberries (about 1/3 cup pureed strawberries)
1/4 stick butter (2TBSP), softened
3-4 cups powdered sugar
1/2 tsp vanilla extract
Cut stems off strawberries. Use blender or food processor to puree strawberries. Put in small pot and cook on medium heat until the puree becomes thick. This could take a little while; about 10-15 minutes.
Cream together cream cheese, butter and vanilla extract. Mix in pureed strawberries.
Add powdered sugar, one cup at a time mixing well and desired consistency is achieved.
Make sure to cook the strawberries down to get the water out so the frosting won’t be thin and runny.