♣ with Strawberry Cream Cheese Frosting ♣
makes 14-16 cupcakes
Preheat oven to 350•
In a bowl mix the dry ingredients then set aside;
1 1/2 c. Swan’s Down Cake Flour
1 t. baking powder
1/2 t. baking soda
pinch of salt
In a different bowl, cream;
3/4 c. sugar
1/4 c. butter (@ room temperature)
To the sugar & butter add;
1 egg yolk (save the egg white)
3/4 c. buttermilk
about 15 drops of Strawberry Oil
3 Organic Strawberries, topped & chopped
2/3 jar (3.5 ounces) “E. Waldo Ward & Son” Lime Marmalade
In a separate bowl;
Beat 3 egg whites until light & fluffy, not dry or stiff
Add the dry ingredients to the wet, then fold in the egg whites gingerly.
Line & fill your cupcake tins.
Bake for about 20-25 minutes. Ready when toothpick comes out clean.
Cool on rack for about 10 minutes, then take cupcakes from tins & allow to fully cool on rack before frosting.
My favorite new kitchen tool is a “Batter Pen“- it makes filling cupcake tins fast, clean & easy.
I also recommend using cupcake paper liners that are made of special parchment paper, they don’t allow the cupcakes to stick. Company name will be blogged soon-
Strawberry Cream Cheese Frosting
You’ll need 14-16 Organic Strawberries; wash, dry & leave the tops on.
With an electric mixer, cream;
4 ounces cream cheese (room temperature)
1/4 c. butter (room temperature)
Then add & mix well;
pinch of salt
about 10 drops “Strawberry Oil”
3/4 c. powdered sugar
frosting onto cupcakes & decorate with a fresh strawberry on each-
I suggest you don’t tell what’s in your cupcake. It’s fun to let your guests try & sort it out!