There are all kinds of cupcake liners out there to suit any occasion or event that you may have. Although I am not much of a cupcake person, I love to check out the liners as they are so fun and colorful. I use them for separating foods in the bento boxes I pack for Ro-Ri San and the boys. While silicone ones are better for packing foods with gravy, paper liners work for drier foods like rice cakes, meatballs, and tempura. They just brighten up the bento box.
While grocery shopping last week, I came across these cute liners with flower and bunny picks. As it has been a while since I made cupcakes, I thought it might be fun to make a few for Easter. With the abundance of strawberries out there, I wanted to make strawberry cupcakes. I did a search on the web and found these delightful Strawberry-Lime Stuffed Cupcakes from Food Network. I did make a few changes to the recipe by reducing the butter and adding some strawberry puree to the cake mixture. I also used lemon instead of lime for the frosting. The cupcakes turned out to be very tasty and quite delicious.
I cut the strawberry down to size to fit a regular cupcake.
That’s the bunny in the cabbage patch. Just like an Easter egg hunt, will this bunny know how to retrieve the hidden strawberry in the cupcake?
- 12 small strawberries, cut to size so that it will fit into cupcakes
- 1½ (225g) cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 2 eggs
- ½ cup (110g) sugar
- 1 stick (½ cup/115g) butter, melted
- 1 tsp vanilla
- ¼ cup (60ml) low fat milk
- ¼ cup (60ml) strawberry puree
- 1 cup (130g) powdered sugar
- 2 tbsp lemon juice
Prepare 12 cupcake liners. Line the cupcake pan with cupcake liners. Preheat the oven to 350°F (180°C).
In a medium bowl, mix together flour, baking powder, and salt. In a large bowl, beat the eggs and sugar until light and foamy, about 2 minutes. Gradually pour in butter and vanilla. Add dry ingredients, milk, and strawberry puree. Continue to beat until well combined. Divide the batter evenly between prepared cupcake liners. Bake for 30 minutes or until a tester inserted in the center of the cakes comes out clean. Cool cupcakes in pan for 10 minutes, then remove and cool on a rack.
For frosting, put powdered sugar in a medium bowl. Stir in lemon juice until it becomes a spreadable consistency. Add more lemon juice if needed.
To assemble, cut and remove a coned shaped portion of cupcake from the top of each cupcake, leaving about 1/2 inch of cake at the bottom. Stuff each cupcake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Top with small mint leaves if desired.
Enjoy…..and have a wonderful day!