|Batter and cupcakes getting ready for the oven|
|Cupcakes right out of the oven|
These cupcakes came about because I could not find an exact recipe for what I was hoping for. My family really enjoyed them!
1 pint organic* fresh strawberries (washed, thoroughly dried of all moisture and hulled). Set aside 12 whole smaller strawberries for the center of the cupcakes)
2/3 cups organic* sugar
1 cup white whole wheat flour or organic* unbleached flour
2 teaspoons organic* baking powder
1/3 cup organic* plain yogurt
1/3 cup organic* low fat milk
1/4 cup organic* butter, softened
1 organic* egg
1 teaspoon organic* vanilla
*organic products are optional
Preheat oven to 350 degrees.
In the meantime place cupcake or muffin cups in the muffin pan (I used an older cast iron muffin pan which makes 11 smaller cupcakes. I therefore had to buy smaller muffin cups to fit).
In a large bowl mix the sugar, butter, egg, vanilla until well blended. Add the milk and the yogurt and mix well. Add the flour, salt and baking soda. Mix well.
Pour 1 tablespoon of batter into muffin cups. Place one small strawberry in each cup with the batter. Fill the these cups with the remaining batter. Bake for approximately 25 minutes or until a toothpick comes out clean.
Remaining strawberries (mashed)
Organic* powered sugar (1 cup or more)
Slowly add the mashed strawberries into the powered sugar. Mix well until it is the consistency of icing (not too thin or watery). Add more powered sugar as needed. Refrigerate for a few hours.
Ice cooled cupcakes with this icing.