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This is one of the recipes that I make all the time, especially during the summer when strawberries are in season and easy to find. I've yet to meet a person who doesn't love, love, love these.
- a pound of strawberries, stems removed and rinsed
- stick of butter, room temperature
- 1 1/2 cups sugar
- 1 tsp vanilla
- 3 eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 3 cups flour
Put the first five ingredients in a blender or food processor. Blend completely until strawberries are in tiny pieces. Add dry ingredients.
Fill cupcake pans 2-3 way full, bake at 325 for 20 minutes. (They are fairly dense cupcakes, but make sure they are set)
- 4-6 large strawberries, stems removed
- stick of butter, room temperature
- 1 tsp vanilla
- 2 lbs powdered sugar
Blend first three ingredients under smooth and creamy, add sugar a little at a time until it's the desired consistency. Frost cooled cupcakes and let set at room temperature.
Store in the fridge, if you don't eat them all first.
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