This cupcake was inspired by my childhood and my favorite summer snack.

 

I grew up on the coast of Southern California in a little beach town called Ventura. Well, right next door is another little town called Oxnard, aka “Strawberry Capital of the World”! I remember my mom would pick up an entire flat of strawberries..  that’s about nine or so green basketfuls of sweet goodness.

 

Now these weren’t your average strawberries, really! They were HUGE, bulbous, sweet and juicy. Anyway, my mom would wash all of the strawberries, put them in a bowl, and set them next to two other bowls; one was filled with sour cream, the other with brown sugar. Has anyone else ever tried this? You dip your strawberry in sour cream and then sprinkle it with brown sugar. Simple. Delicious. Amazing.

 

Strawberries, sour cream and brown sugar were all on my summer shopping list when I thought (one of my typical thoughts), “how can I make this amazing snack into a cupcake?” So I got to work, and of course Martha came to my rescue.. with just a few modifications, this is seriously now one of my favorite cupcakes of all time!

 

I hope you drool, bake and enjoy!

 

Strawberry Cupcake – makes about 6 dozen minis

1 ¼ cup all purpose flour

¼ cup cake flour

1/3 tbsp. baking powder

½ tsp. salt

1 stick unsalted butter

1 1/8 cup sugar

1 ¼ tsp. vanilla extract

2 eggs plus 1 egg white

½ cup whole milk

About 10 large finely chopped strawberries plus about 10 smaller strawberries for the topping

 

1. Preheat oven to 350*F. Line mini muffin tins with paper liners. In a small bowl sift together both flours, baking powder and salt.

 

2. With an electric mixer on medium-high speed, cream butter, sugar and vanilla until pale and fluffy. Add whole eggs and the white, one at a time, beating until each is incorporated. Reduce speed to low and add flour mixture in two batches, alternating with the milk and beating until well combined. Fold in chopped strawberries.

 

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake about 15 minutes until a wooden toothpick inserted in centers comes out clean. Transfer tins to wire racks and let cool.

 

White Chocolate/Chocolate Sour Cream Frosting

2 cups powdered sugar

¼ cup unsweetened cocoa powder

1 pinch salt

6 ounces cream cheese

¾ stick unsalted butter, room temperature

1 ¼ cup white chocolate melting morsels

¾ cup sour cream

 

1. In a small bowl sift together powdered sugar, cocoa and salt. In a medium bowl with an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy.

 

2. Reduce mixer speed to low and gradually add in sugar mixture, mixing until combined.

 

3. Melt white chocolate morsels in the microwave, 15-30 seconds at a time until melted. When melted morsels cool, mix into bowl and then sour cream.

 

Tip* If your frosting seems a bit runny – your chocolate was not cool enough. Try sticking the entire frosting bowl in the fridge to firm up before piping.

 

White Chocolate dipped Strawberries

½ cup white chocolate melting morsels

10 small-medium sized strawberries

¼ cup brown sugar

 

Melt white chocolate morsels in the microwave, 15-30 seconds at a time until melted. Coat strawberries in melted chocolate and sprinkle with brown sugar. Let cool and harden in fridge. When cooled, cut in half and top your cupcakes!

 

Fresh fruit cupcakes are the perfect summer sweet. With Memorial Day coming up this weekend, it’s hard not to get excited that summer is just right around the corner!

 

I know we all celebrate in remembrance differently, but growing up - this special day included an outdoor family picnic with BBQ, grilled veggies, hand squeezed lemonade and of course, fresh fruit cupcakes.

 

These cupcakes can be made with any juicy fruit you like but I chose pineapple and strawberries. They are Chardonnay infused cupcakes, stuffed with fresh fruit and cream, topped with vanilla frosting, sprinkles and more fresh fruit.

 

Now I’m ready for a Memorial Day picnic with my friends and family, I hope all of my cupcakes get the chance to do the same!

 

This coming 5th of May, we all have one very big decision to make - Margarita or Mint Julep?

 

Cinco de Mayo, a celebration with history lost amongst most has turned into a great reason to drink margaritas and eat a variety of Mexican dishes. Desserts themed for this particular occasion vary from churros to flan – which all sound extremely delicious translated into a cupcake version.

 

Now it is a rare occasion that the Kentucky Derby – typically held on the first Saturday of May each year, also takes place on Cinco de Mayo. So with this conundrum in place – the big question remains margarita or mint julep?

 

Obviously from the photos here, you can see that I’ve chosen to cheers to the Kentucky Derby switching out my sombrero for a fancy floppy hat, and my margarita glass for a silver julep cup.

 

These cupcakes were inspired by the rush and excitement of the Kentucky Derby, “The Most Exciting Two Minutes in Sports” is now “The Most Delicious Two Bite Mini Cupcake.”

 

Cheers to all my cupcakes, May you celebrate the day in whichever way makes you smile!