Seriously Strawberry Cupcakes
I'm one of those people who can't stand to see a messy email inbox, desktop, or online bookmarks. It's strange because I'm not that organized in real life, but remarkably so online. I love grouping everything in folders and I've just about died when I've caught a glimpse of friends' inboxes that have something like 200 unread emails. Ack!
I've got so many recipes bookmarked everywhere that, as well organized as they may be, keep falling to the wayside when I look to make something new. There are just too many great recipes and ideas out there.
Recently as part of my spring cleaning I've been trying to go through and finally try/adapt the recipes I've saved for years. This is one I've been coveting for two years now. It makes me feel so good to remove the bookmarks, slowly but surely!
For Easter each year, I like to put little macaron bunny feet on cupcakes. It gives the effect of a bunny headfirst in a cupcake with little tail and feet sticking out. It's so simple but so cute.
This year I made strawberry cupcakes for a dinner party and added the feet to them. These cupcakes will certainly turn you into a strawberry lover even if you didn't like them before.
I cooked the puree down to a paste and put it in both the cupcakes and the frosting.
The cupcakes are light and moist but let's be real--the cake is pretty much a vehicle for this fantastic frosting.
It's one of the lightest and most delicious frostings you'll ever have. It uses a choux-like paste of milk and flour that gives it the consistency of a sturdy whipped cream.
I'm just warning you now, you'll be dipping your finger in the frosting bowl a lot.
Listen while you bake: Team - I like It
Adapted from an online forum