Strawberry Cream Cupcakes
It´s strawberry season and what´s better than baking with fresh local produce.. I love the feeling of going to the market, choosing my fruits (or vegetables) and coming home to bake (or cook) something with it.. It´s therapeutic in a way..
To be honest I´m not crazy about strawberries & cream and hardly ever order it as a dessert, unless the strawberries are topped with loads of sugar/icing sugar or I can add chocolate sauce.. otherwise it´s too bland for me.. (I like my desserts to be sweet!!)
To make sure these cupcakes sufficiently tasted like strawberries, I made strawberry compot on the stove top by adding 1 tablespoon of water, 2 tablespoons sifted icing sugar & 1 cup of chopped strawberries on medium to low heat and cooked the strawberries until soft. When cooled I filled my strawberry cupcakes with it.. for the rest of the recipe, please scroll down to the end 🙂
I remember eating strawberries & cream when I went with a friend (more than 10 years ago) to a Wimbledon tennis tournament.. I wasn´t very keen to order it (like I said it´s not my favourite dessert) but she reminded me that it was tradition to eat it while at Wimbledon 😉 I was presently surprised when I ate it that day, it was not sour at all but instead a perfect balance of sweet and creamy.. I think I managed to create that same taste of years ago in a cupcake & that makes me very happy.. 🙂
This recipe is perfect for those cold days but just as perfect for those hot summer days.. now thats what I call versatile.. “a flexible cupcake”.. so go ahead and make it (and eat it) cause this cupcake is super fit.. lol!
Hope you all have a fantastic week! We have snow here in the mountains today, well not in the village where we live but about 10-15 minutes drive from here and we decided to take the kids there after school today 🙂
Hope you guys liked this recipe!