As we head into fall, strawberries popping up in the farmers market start to dwindle. To end the season with a bang, we have made strawberry cupcakes. There are four ways strawberries are incorporated into this concoction.
The batter includes purely dried strawberry (kind of like a strongly flavored fruit roll up) for flavor and strawberry puree for color. The frosting features the strawberry puree boiled down to concentrate and reduced of its moisture so as to maintain the texture of the frosting. The final touch– a piece of fresh strawberry on top.
The great thing about this recipe is that without the buttercream, it can pose as a wonderful muffin. I’ll be happy to make the recipe or a variation of it again in the future.