Slowly but surely I get my groove. When the stars and babysitters align and I have a few moments without my baby arms full, I'm hoping that I can gradually return to display more revenue. (I really miss and get so much inspiration this time of year!). If you look at my record, you'll see that each spring recipes strawberries begin to flow and this year is no exception. I wait all winter when these delicious beauties come in season (especially now because they are absolute favorite of Hugo!)
These cupcakes match a call for great deals and Cupcake lemon fluffy with the most delicious cream cheese strawberry / lemon icing. Unlike some strawberry frosting recipes that are aqueous fresh berries that are too liquid-y to keep it thick, it uses my new favorite ingredient in cooking, freeze dried berries. As I mentioned in this recipe, they are so awesome because you can crush them into powder so they do not contribute to the liquid mixture. (Which makes me think that they can also work flavored macaron shells! I'll have to try that soon!) Lyophilized windows give the glaze a super strong strawberry flavor and a touch of lemon as well, and the end result is really perfect.
I made these for a friend's baby "sprinkle" the weekend and everyone loves them. (I just recently learned of this concept-not quite a shower, but still a chance to celebrate a mom to be, it was so beautiful.) The cookies are so soft and light, and I love how the use of dried fruit gel "powder" gives a naturally dynamic icing color. (I made a cake using raspberries and icing was almost fuschia- so cool!) In case you are wondering where to find this magic ingredient, I know they sell them at Trader Joes, but I have ordered on Amazon.
This is what it really is strawberry season, and we hope that many other recipes in your way soon!
- flour 3 cups all-purpose
- 1 baking powder tablespoon of
- salt ½ teaspoon
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Zest of 3 lemons plus 2 tablespoons fresh lemon juice
- 1 extract teaspoon vanilla
- 1 cup buttermilk
- 12 tablespoons unsalted butter, room temperature
- 8 cheese oz cream
- 1½-2 dried strawberries gel cups, crushed into a coarse powder *
- -4 in 3 cups powdered sugar
- juice and zest of 1 lemon
- strawberries for garnish.
- Preheat oven to 350F. Fill a baking cups cake pan, set aside.
- In a medium bowl, combine flour, baking powder and salt. Set aside
- . In a large bowl of a stand mixer fitted with a spatula, cream butter and sugar. Add vanilla, lemon zest, lemon juice and eggs, one at a time, beating after each addition.
- Add flour mixture in 3 parts, alternating with the buttermilk. Beat on low speed until just combined, taking care not to over mix.
- Spoon batter into the cake tins- filling ¾ of the way.
- Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool before frosting
- Cream butter and cream cheese. Add strawberry "powder" and mix well, add the powdered sugar, a little at a time, and mix well. Mix lemon juice and zest. Beat on high for 1-2 minutes until super-soft.
- Spread or pipe frosting on small cooled cakes. Garnish with a fresh strawberry.
cake recipe adapted from Martha Stewart.