As mentioned in the last post, I had a birthday recently. For some reason, thoughts of strawberry cupcakes kept popping into my head. So I found a recipe.
Since I didn't need 30 cupcakes, I halved the recipe and made a few changes in keeping with my style of baking. Everyone LOVED these cupcakes! I'll definitely make them again.
It was a Martha Stewart recipe, so how could I go wrong? My adapted version of her recipe is below. I created the frosting recipe and the measurements are approximate, because I didn't measure.
Strawberry Birthday Cupcakes (Adapted from Martha Stewart)
(makes 1 dozen cupcakes)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) Smart Balance (softened)
- 3/4 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2/3 cup vanilla rice milk
- 2/3 cup chopped strawberries
Put paper liners in muffin pan and set aside. Preheat oven to 350 degrees. Combine ingredients in a medium bowl as you like. I usually start with Smart Balance, sugar, eggs, vanilla, then add dry ingredients and strawberries last. Pour mixture in pan.
Bake for 20- 30 minutes. Check for slight browning and do toothpick test. When done, remove from oven and cool in the fridge until ready to frost.
Mascarpone Frosting: In a small bowl, combine about 1/4 cup Smart Balance, 1/4 cup mascarpone cheese, a dash of salt, about 2 cups powdered sugar, 1 tsp. vanilla extract, and about 2 T vanilla rice milk. Stir until smooth. Check the consistency. Taste. Make adjustments for your liking.
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