These nut free and eggless cupcakes are perfect for celebrating birthdays at school. I found this cake mix at Whole foods and it is one of the best I have tried. Sometimes I cannot find the time to make cakes from scratch and this is a great alternative.
It’s the icing on the cake that makes these irresistible. This strawberry cream icing tastes like homemade ice cream. I found the recipe on Martha Stewart but added more vanilla and almost doubled the strawberry puree to really taste the strawberries.I usually eat the cake and not the icing but I could not stop eating the icing this time. I could not stop my son either!
Note: Remember to add the strawberries! They are not in the photo.
1. Pour the mix into a bowl, add 1/3 cup softened or melted butter (not margarine), and add the 3/4 of water. Mix on medium for 2 minutes until really smooth.
2. Place unbleached baking cups in a muffin pan. Use a ice cream scooper to evenly place the batter into the cups. You will have a dozen cupcakes.
3. Bake for 9 to 12 minutes at 350 degrees. Do not overcook. A toothpick poked in the middle of the cake will come out clean when done.
4. While they are baking, wash your strawberries with a veggie cleaner like Rebel Green and pull the stems off the strawberries. Compost the stems.
5. Place the strawberries in the blender and purée. Sit aside.
6. Cream 2 sticks of organic butter with a pinch of Celtic salt or a course salt. Make sure there are not any pieces of unmelted butter after you are done with the cream. Note: I use pastured butter because I believe there is more vitamin E and CLA in the butter because the cows are grass fed.
7. Add 3 to 3 1/2 cups of sifted powder sugar. Mix thoroughly.
8. Add 1 teaspoon of vanilla extract and 5 tablespoons of the strawberry purée. Fold in on low. Do not overbeat. Taste and it will remind you of real strawberry ice cream. It is delicious.
9. Pipe on the icing on the cooled cupcakes. You can also use a spatula to smooth on a layer. Make it thick!
10. Garnish with some fresh strawberries.