Real Strawberry Cupcakes
I made 2 batches of this.
The first batch I stuck to the recipe - as many reviewers said, they were rather bready and not the best- naturally, since there wasn't any additional liquid added except from the strawberries.
to put it in a nutshell: good idea, not so good recipe
But, as I was eager to serve some really good cupcakes with strawberries, I made another batch. This time, I changed the recipe a "tad" as follows:
-add 1 - 1 1/2 teaspoons of baking soda
-add 1/2 cup of cream (if you shake the container a bit before adding the cream, you'll get even fluffier results, for a "calorie aware version" add milk or buttermilk instead)
-add 1 teaspoon of strawberry preserves (it will satisfy those who missed the strawberry flavor)
-to not end up with a weirdly brown cupcake because of the strawberry puree, just cut the strawberries into really small pieces
-when filling the cupcakes, pour about one teaspoon of batter, just so the bottom is coverd and then, place, depending on the size, a quarter or half a strawberry, before filling them up completely.
This will add additional moisture to the cupcake - and it is a really nice surprise when biting into it
- voilà , happy cupcake consumers !
2 users found this review helpful
Apr. 2, 2013