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!

Strawberry Cupcakes with Homemade Cream Cheese Frosting featuring retro pictures of The Sugar Pixie!

 

Strawberry Cupcakes
 
Yields: 2 dozen regular size cupcakes, or 4-5 dozen mini-cupcakes
Author:
Serves: 24 regular cupcakes
Ingredients
Strawberry Cupcakes
  • 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
Cream Cheese Frosting
  • 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)
Instructions
  1. Preheat oven to 350 degrees (F). Line muffin cups with paper liners and set aside.
  2. In a medium bowl, sift together dry ingredients: flour, sugar, baking soda, salt and cocoa powder.
  3. 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)
  4. Add flour mixture to the wet ingredients in three small batches until just combined, and a smooth batter is formed. Do not overmix.
  5. Fill muffin cups ⅔ full and tap on flat surface to ensure no air bubbles.
  6. Bake accordingly: Mini-size: Bake 13-15 mins // Regular size: Bake 15-18 mins
  7. 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.
Cream Cheese Frosting Directions:
  1. In a stand mixer on low speed, combine cream cheese, butter and powdered sugar until combined.
  2. 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.
  3. Add vanilla and mix briefly.
  4. Place frosting in refrigerator to stiffen slightly.
  5. 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.

 

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https://www.thesugarpixie.net/wp-content/uploads/2010/07/crw_2179.jpghttps://www.thesugarpixie.net/wp-content/uploads/2010/07/crw_2179-300x290.jpgthesugarpixieRecipescream 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...Misadventures and fun in the kitchen and beyond