When I was growing up I was one of the coolest kids I knew.
In all seriousness this strawberry patch was a miraculous answer to the crazy-hot dog days of summer. The berries that grew didn’t have that perfectly uniform strawberry-ness to them that the ones in the store had. They were odd, misshapen, sometimes more red than anything I can imagine, and more often than not very small in comparison. They were magical.
My mom would have us pick them and was them, and we would always get in trouble for our inability to resist the fragrance radiating off of them. They smelled like pure strawberry sugar. We were helpless to their charms.
We would have cakes, mostly strawberry shortcakes, that were made from the strawberries of our garden. Before I jumped into my dump-cake-for-a-birthday-cake phase all I ever wanted was a strawberry cake with strawberry icing. Oh, and strawberries.
Time to relive that natural decadence my friends! Fabulous homemade strawberry icing meets over-the-top pound cake in cupcake form. I promise you no better dessert exists, even though after eat 4 you’ll get a stomachache. Don’t let that stop you, I just feel it’s necessary to warn you.
- 2 sticks butter, softened
- 1 1/3 cups sugar
- 4 eggs
- 1 Tbsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350. Cream together the butter and sugar. Mix eggs in one at a time. Sift together the dry ingredients and fold into the wet ingredients until well combined. Line a muffin tin with muffin cups and fill each one 2/3 of the way full (the batter will be thick). Bake at 350 for 15-20 minutes until golden brown and a toothpick comes out clean. Let cool completely before frosting.
HOMEMADE STRAWBERRY BUTTERCREAM
- 1 stick butter, at room temperature
- 2 pounds powdered sugar
- 6-7 strawberries, washed, hulled, and chopped
- 2-3 Tbsp milk
Cream the butter. Add in the sugar and strawberries, mix well. As you mix the juices from the strawberries will release, making the buttercream more spreadable. If you aren’t getting much juice out of them mix in the milk 1/2 a tablespoon at a time until desired consistency is reached. Keep frosting cool so the macerated strawberries won’t make it too runny. When cupcakes are cool frost immediately before serving. Devour!