when i think of summer, one of the things that pops into my mind is strawberries. juicy, sweet, delicious strawberries.
when i saw these strawberry shortcake cupcakes on pinterest my mouth watered and i knew it would be one of the first things i was going to make. i ate so many strawberries when i was pregnant with taylor that i developed a rash up and down my arms. my children share my love of strawberries, especially miss natalie. they also happen to love cupcakes, so this recipe was sure to be a big hit.
my benny beans helped me make today's treat. it was actually super simple. in fact, all you need are your ingredients and...
a blender!
a sweet little helper is optional, but highly recommended!
and wa-la! the batter is ready to be poured into muffin tins and baked.
i'd like to note that this recipe says it will make a dozen cupcakes and i only made a single batch, but got 18 cupcakes. i also filled my cups more than the recipe said to. i likely made a measurement error with the almond meal, but the cupcakes were delicious the way they were. when i make these again, i will be curious to see how many i make.
once our cupcakes cooled, we topped them off with italian meringue. this my first attempt at making italian meringue. i followed the recipe from against all grain, using honey in place of sugar.
honestly, the meringue was not a huge hit at our house. it had a very strong honey taste, and we love honey, but maybe it didn't quite go with the cupcakes? i am anxious to make it again with sugar. the texture and consistency were perfect and those are just about the prettiest cupcakes i have ever made! i definitely need to make it again.
we left the remainder of the cupcakes unfrosted and ate them as muffins. also quite delicious!
Strawberry Shortcake Cupcakes
Author: Danielle Walker – Against All Grain
Serves: 1 Dozen
Cupcakes Ingredients:
- 2½ cups blanched almond flour
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅔ cup honey
- ⅓ cup coconut oil, melted
- 4 large eggs, room temperature
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest
- ½ cup finely chopped strawberries
- 2 egg whites, room temperature
- ⅓ cup honey
- ¼ teaspoon lemon juice or vinegar
- 1½ tablespoons strawberry preserves (freshly pureed strawberries will work too)
Instructions:
- Preheat the oven to 325 degrees F.
- Line a standard muffin tin with baking cups.
- Combine the honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest in the jar of a blender. Puree on medium speed for 20 seconds or until frothy and smooth.
- Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated.
- Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about ¾ of the way full.
- Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.
- Let the cupcakes cool completely on the counter before frosting.
- Frosting
- Once the cupcakes have cooled, make your Italian meringue.
- Bring your honey to a boil in a saucepan over medium-high heat.
- Meanwhile, beat the egg whites and lemon juice until frothy and you can just begin to see trail marks from your beaters. When you lift out the beaters, you should see soft peaks.
- With the beaters or mixer running, slowly pour in the boiling honey in a steady stream. Continue beating for 6-8 minutes, until the meringue is cool to the touch.
- Gently fold in the strawberry preserves. Put the frosting into a piping bag for a pretty design, or spread onto cupcakes with a knife.
as i said before, i will be making these again. probably sooner rather than later! :) also, danielle's site turned out to be a goldmine of amazingly scrumptious looking GL recipes. i think i have found a new favorite website to follow!
what's your favorite flavor cupcake?
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