First let me start off by saying this. While you are making the strawberry sauce for the cupcake batter, it would be wise to stay in the kitchen. I left the kitchen for about 5 minutes. I thought everything would be fine with the lid on and the temperature on medium-low. However, while I was preoccupied in the other room, it seems a small explosion happened inside the sauce pan.
The batter was much thicker than any other cupcake batter I've made.
cupcakes ready for the oven...
They rose beautifully in the oven.
They turned slightly golden brown around the edges and had a perfect domed shape.
I topped them with a strawberry whipped cream flavored with strawberry yogurt.
These cupcakes were not nearly as delicious as the comments on flickr said they were. One of my tasters actually likened the flavor to a hamburger bun, point being that they did not taste like strawberries at all. Everyone else said they tasted good, but personally I disagree. My boyfriend raved about the whipped cream frosting, but I did not like the texture. I will never make the strawberry cupcakes again, but I would probably make the whipped cream again but omit the gelatin.
4 comments:
Those look great! I did that a few times with spaghetti sauce too. It wasn't a pretty site. LOL
Great work!
-Michelle
They still look great, I would use a vanilla cupcake recipe and add a really good strawberry Jam (I think you might call it jelly) to the batter, then swirl some through the batter before cooking. As for the topping, it looks light and fluffy.
I love the look of these. My strawberry cupcakes didn't have such flair to them!
On Martha Stewarts website, she has the strawberry cupcake recipe from Sprinkle's Cupcakes....it is so good. I dont agree so much for their frosting, but the batter itself is so fluffy and strawberriee..hehe. I use buttermilk instead of the milk it asks for. Its so good, I recommend that recipe!
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