Last week I made some cupcakes for my brother’s birthday. I wanted something easy but yummy. Its summer time and what better time to have fresh berries. I decided to make strawberry red velvet cupcakes with strawberry cream cheese icing. You will need the basic red velvet cupcake recipe found here. https://eatitnoworeatitlater.com/2013/02/16/red-velvet-cupcakes/
If you can find strawberry puree, you can use it instead of making it. To make a puree, you can either use fresh or frozen strawberries. I used frozen. All you need to do is simmer the berries on low until it forms a thick paste. It might take 30 minutes. Don’t add sugar as there is plenty in the cupcake. You want to make about a cup of paste. This means your will need to start off with 2 cups of strawberries.
To prepare the batter, dice strawberries into tiny chunks. I make mini cupcakes so they pieces need to be tiny.
Make the red velvet batter. I added 1 more tsp of cocoa powder. What goes better with strawberries than chocolate. Add a tablespoon of your strawberry paste. Add your chopped strawberries. I added about 2 cups of chopped strawberries. You can add more if you like.
Add the remaining bit of strawberry paste to the icing. It is important that you add a paste as you don’t want the icing to be too runny. If it is too runny, you will need to add more icing sugar. The strawberry paste gives the icing a nice pink color.
Finally decorate your strawberry cupcakes with slices of strawberry hearts. To prevent mold growing on your strawberries, soak them in some vinegar water for about 15-30 minutes. I didn’t do that and my cupcakes started getting mold on the 4th day in the fridge.
To cut the strawberries into hearts, cut out a V shape at the top. Slice the strawberry 90 degrees from V cut. To make the cupcake extra special you can add tiny sprinkles before adding the strawberry.
Enjoy the strawberry goodness.
For more cupcake recipes: https://eatitnoworeatitlater.com/recipe-list/