October is Breast Cancer Awareness Month

October is Breast Cancer Awareness Month…..

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which is an annual campaign to increase awareness of the disease. While most people are aware of breast cancer, many forget to take the steps to have a plan to detect the disease in its early stages and encourage others to do the same.

 

A few months ago I found a great blog bakingbites.com……the recipes are great! check it out……this recipe was on there and during the summer I gave it a try….This week I found beautiful strawberries and decided to make them again this time with pink frosting in memory of two friends I lost to breast cancer……..

If you know a woman who is going through this – be there for her – friendship is a powerful tool…..and who better to share some pink cake with than a friend! Did you know calories don’t count when you share! 🙂

cake 1

cake 3

 

 

“The cupcakes are bright pink and have a strong strawberry flavor. All of this berry flavor comes from pureed strawberries, which serve as the liquid in this recipe (where most cupcake recipes will call for milk). Choose fresh, flavorful berries that have a deep red color to them for the best results because there is no food coloring in them, just a lot of fresh berries!

These cupcakes are very moist and tender. That moistness comes from a mixing method that is a little different from that of other cupcakes. For these, cold butter is rubbed into the dry ingredients to create a very sandy mixture, then the eggs and dry ingredients are added. This creates a tight, fluffy crumb and delicious texture to the cupcakes. This can be done with a hand mixer or a stand mixer, but I find that the process goes very quickly if I whip up the batter in the food processor, so you might want to try that option when making these at home….”

Fresh Strawberry Mini Cupcakes

1 cup all purpose flour

1/2 cup plus 1 tbsp sugar

1 tsp baking powder

1/4 tsp salt

5 tbsp butter, chilled and cut into small pieces

1 large egg

1/2 cup strawberry puree (approx 1 cup whole, fresh berries)

Preheat oven to 350F. Line muffin tin (I used a mini bundt pan w/ six wells)or lightly grease. (Or 9 regular muffin cups for full size cupcakes). In the bowl of a food processor, combine flour, sugar, baking powder and salt and pulse to combine. Add cold butter and pulse until it is cut into the flour mixture and no piece larger than a small pea remains. Add in egg and strawberry puree and pulse until batter comes together. Divide batter into prepared muffin cups. Bake for 17-20 minutes, until a toothpick inserted into the center of the cake comes out clean and tops spring back when lightly pressed.  Turn cupcakes out onto a wire rack to cool. Allow to cool completely before frosting.

Strawberry Frosting

1/2 cup (1 stick) butter, at room temperature
4 cups powdered sugar, plus extra, as needed
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
2 to 3 tablespoons strawberry fruit spread or jam

I added two drops of red food coloring – add more or less for desired color……

Directions

In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.

Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.

Enjoy!

 


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Comments

  1. I love the small dessert and who does not love strawberry. And, I just happen to have a mini pan.

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