Strawberry Cupcakes
Nutrition Facts
This recipe serves 12 to 15| Calories | |
| Total Fat | |
| Trans Fat | |
| Cholesterol | |
| Sodium | |
| Dietary Fiber | |
| Sugars | |
| Protein |
These cupcakes are full of strawberry puree. I use organic berries that I pick locally each summer.
Ingredients
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- 1 1/2 tsp Baking Powder
- 10 drops Strawberry Essence
- 1/2 cup Spectrum Organic Shortening
- 1 1/2 cups Cake Flour
- 1/4 tsp Salt
- 1 cup, thawed frozen berries (enough berries to yield 1 cup puree)
- 1 cup Sugar
- 1 TBSP powdered milk
- 2 tsp vanilla extract
- 4 large egg whites, room temperature
Preparation
Preheat oven to 350 and line a 12 cup muffin pan with cupcake liners.
Take thawed strawberries and drain the juice from them. Puree berries with a food processor or a stick blender.
Cream shortening, vanilla, sugar and strawberry essence (if using) until light and fluffy. Add the egg whites one at a time, beating well after each addition.
Sift together dry ingredients. Add alternately with strawberry puree in 3 additions, beginning and ending with flour mixture. Mix well after each addition.
Use a muffin scoop to fill cupcakes 2/3 full. This will make 12 -15 standard sized cupcakes. Bake for 17 - 20 minutes. Remove from the oven and let cool in pan for a minute, then place on a wire rack to cool completely.