It’s here folks, strawberry season! I could not be happier. I apologize in advance for those of you that live in climates where you don’t have this yet…
And can’t make this…
But for those of you that have the luxury of these decadent yet short lived berries, I’ve got a recipe for you.
My quick,easy and moist,fresh strawberry cupcake/cake.
Prep Time: 15 minutes
Cook time: 20/25 minutes for muffins/45 minutes for cake
Makes: 12 to 16 cupcakes
- Unbleached flour- 1 and 3/4 cup
- Organic Sugar-3/4 to 1 cup
- Baking soda (no aluminum) – 1 tsp
- Salt- 1 pinch
- Fresh Strawberries,pureed/crushed( about 14 to 15)-1 cup
- Organic Pure Vanilla -1 tsp
- Coconut Oil-1/2 cup
- Apple Cider Vinegar-1 tbsp
Preheat oven to 350. Prepare a small cake pan or line a muffin tin. Keep aside.
In a mixing bowl,mix together all purpose flour,sugar,baking soda and salt until combined.
In another mixing bowl,combine together pureed strawberry,vanilla extract,coconut oil and vinegar,mix well until combined.
Add this strawberry mix to the prepared dry ingredients. Gently mix until combined. DO NOT OVER MIX.
Pour the batter into the prepared muffin tin or cake pan. Bake for about 20 to 22 minutes or until a skewer inserted into the center of a cupcake comes out clean. If you are using a cake tin or a loaf pan,bake for about 40 to 45 minutes or until a skewer inserted into the center of a cake comes out clean.
Allow it to cool completely.
Slice, serve and top with fresh strawberries. If you’re feeling really crazy you can make a strawberry frosting but I personally like mine on the plain Jane side. Why ruin a good thing.