Belated Happy Canada to our friends up north, and here’s to yet another exciting Fourth of July. Mine is going to start off with a bang by running a 5k in the morning and slowly go from there! I was thinking back this week that it has been just about a year since I started food blogging, even though I didn’t start my own blog until October 2009. I fondly, okay, I fondly remember NOW Christey (@fotocuisine) planting the seed in my head I should start my own blog. Like a good bread, I just needed some time to rise and think about it before I started to pull my own blog out of the oven!
Thinking back to where I was a year ago, here’s the recipe that started it all – Strawberry Cupcakes! Decorate them with some crushed pecans, blueberries, sprinkles or just leave ’em naked and enjoy every delicious bite of icing!
- Cupcake liners
- 2½ cups all-purpose flour
- 1½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- ¾ cup vegetable oil
- ¾ cup unsweetened applesauce
- 1 cup strawberry yogurt
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce is usually 1 bottle)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- *Optional: blue food coloring
- Yields: Enough frosting to heavily decorate the above cupcake recipe
- 2 cups powdered sugar
- 8 tablespoons butter (1 stick, room temperature)
- 16 ounces cream cheese (2 blocks, room temperature)
- 2 teaspoons clear vanilla extract (if available, otherwise regular)
- Preheat oven to 350 degrees (F). Line muffin cups with paper liners and set aside.
- In a medium bowl, sift together dry ingredients: flour, sugar, baking soda, salt and cocoa powder.
- In a stand mixer, mix together wet ingredients: oil, applesauce, yogurt, eggs, food coloring, vinegar and vanilla. (Optional: Add a few drops of blue food coloring to deepen the red color)
- Add flour mixture to the wet ingredients in three small batches until just combined, and a smooth batter is formed. Do not overmix.
- Fill muffin cups ⅔ full and tap on flat surface to ensure no air bubbles.
- Bake accordingly: Mini-size: Bake 13-15 mins // Regular size: Bake 15-18 mins
- Use a toothpick to check for doneness and when it comes out clean, move muffin tins to a wire rack to cool for about 10 minutes.
- In a stand mixer on low speed, combine cream cheese, butter and powdered sugar until combined.
- Increase the speed and beat until light, fluffy and lumps are gone. (If frosting seems a bit stiff, turn off and add 1tsp or so of milk) Occasionally stop to scrape down the sides of the bowl.
- Add vanilla and mix briefly.
- Place frosting in refrigerator to stiffen slightly.
- When cupcakes have cooled completed. Pipe frosting or use an offset spatula to spread frosting onto cupcake. Decorate with crushed pecans or red decorating sugar.
https://www.thesugarpixie.net/2010/07/02/strawberry-cupcakes/https://www.thesugarpixie.net/wp-content/uploads/2010/07/crw_2179.jpghttps://www.thesugarpixie.net/wp-content/uploads/2010/07/crw_2179-300x290.jpgRecipescream cheese,cupcake,fotocuisine,fourth of july,friends,strawberry,yogurtBelated Happy Canada to our friends up north, and here's to yet another exciting Fourth of July. Mine is going to start off with a bang by running a 5k in the morning and slowly go from there! I was thinking back this week that it has been just...thesugarpixie email@example.comAdministratorThe Sugar Pixie