Along with healthy living comes delightful indulgences. While pumpkin and lemon meringue pies are at the top of the list for me, cupcakes will always hold a special place in my heart – even when they aren’t trendy anymore and we’ve moved on to donuts on a stick or something.
This past weekend, I was able to pick up a flat of strawberries at the local farmers market for a good price. But the only problem with organic strawberries is you have to use them FAST, or they’ll be infested with mold faster than you thought possible. So what is a girl to do? While I should be a little more cognizant of what I eat given my upcoming nuptials, that plan hasn’t been going so well. So instead, I found myself reminiscing about our trip to Chicago for the Chicago Marathon and I remembered what heaven tasted like: Sprinkles’ strawberry cupcakes.
This isn’t your vanilla cake with strawberry flavored frosting. No sir, I’m talking about fresh strawberries mix in with both the cake and frosting – I had to make them and lucky for me, I found the recipe on Martha Stewart. I don’t have a sifter, so I used cake flower, and I didn’t have whole milk, so I used skim milk with melted butter (gross, but that’s what the wise gods of the Internet suggested for a replacement).
Do they look the like masterpieces at Sprinkles? Hell no. Did they taste pretty good. I’d give them an 8 out of 10. Just be warned that these cupcakes are DEFINITELY an indulgence as there is more butter in them than I care to talk about. Also, don’t put them in the refrigerator as they are pretty dense and refrigerating them will only make them drier. They are best eaten fresh – anything beyond that and I had to eat the top only.
So tell me, what is your all-time favorite cupcake place?
Also, what is your favorite cupcake recipe?