2 cups whole wheat pastry flour
1/2 cup unrefined sugar, if frosting 1/3 cup will be sufficient
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 1/2 cup diced strawberries, organic are better
1/4 cup olive
1 cup low fat milk
2 teaspoons strawberry extract
Frosting
8 tablespoons butter
8 oz reduced fat cream cheese
4-5 cups confectioner's sugar
1/4 cup finely chopped strawberries
8 tablespoons butter
8 oz reduced fat cream cheese
4-5 cups confectioner's sugar
1/4 cup finely chopped strawberries
- Preheat oven to 350F. Line a cupcake pan with cupcake liners.
- In a bowl beat egg, oil, milk, strawberry extract, and sugar.
- Add flour, baking powder and baking soda.
- Fold in the the strawberries.
- Spoon batter into cupcake liners 3/4 of the way.
- Bake for 18-22 minutes until golden and tester comes out clean.
- Remove immediately from the pan after baking and let cool completely on a wire rack.
- For the frosting, mix all of the ingredients and frost cupcakes.
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