[donotprint] I have been meaning to make this recipe ever since I received the Summer 2011 issue of The Baking Sheet, King Arthur Flour’s newsletter. I’ve been searching for the perfect strawberry cupcake recipe and I’ve tried several, but haven’t found one I truly love.
All of the recipes I’ve tried call for fresh or frozen strawberries or strawberry puree, which I adore, but the problem I most often have is that the cupcakes tend to turn a bit grey when baked. Not the most appetizing looking cupcake, if you ask me. This recipe definitely takes away the grey factor and brings in the pink factor, as you can see from the photo. No food coloring was added to these babies!
If you are looking for a moist and delicious cupcake to satisfy your strawberry sweet tooth, this is your recipe. I paired mine with a scrumptious white chocolate buttercream frosting. It was perfect and complimented the cupcakes well. It was light and creamy and didn’t overpower the strawberry flavor of the cupcakes. And to make them even more decadent, I added a white chocolate and milk chocolate dipped strawberry, for The Ultimate Strawberry Cupcake![/donotprint]