It was a rainy, wet and windy weekend around here but I spent it all inside the nice toasty yoga studio, knocking out another 15 hours of teacher training. Friends that are thinking of becoming certified: it’s so much fun but SO time consuming! Be ready to be glued to your mat for six months. Bonus! abs of steel. At least that’s what they tell me. I’m too busy baking and eating cupcakes to notice such things. I’m prettyyyyyy sure eating your weight in strawberry buttercream frosting completely counteracts any potential six-pack. But here’s a secret—I’d rather eat the frosting! Six-packs are overrated…these cupcakes are not. Plus, isn’t the whole point of yoga to be totally present at all times? Let me tell you, I am completely and totally present licking a whisk or taking a big bite of cupcake. THEREFORE, cupcakes = yoga. Amen.
That being said, it goes without saying that my very favorite place in Savannah other than my mom’s yoga studio is Back in the Day Bakery. I adore this little bakery. I want to live in it. I want to sleep in it. I want to quit my job and just work there forever and ever and ever.
Kidding!!!! I would never quit my job. I’d miss you too much.
But trust me on this bakery! It’s the very best. Whenever I visit, mom and I will go take a yoga class and then hit up Back in the Day for lunch and sweets. They also have the best iced chai tea that I’ve ever had. Fact.
Last time when I visited (just the other week!), mom surprised me with this cookbook! It’s brand new and contains recipes for all my favorite treats that I sit and dream about three thousand miles away on a somewhat daily basis.
The food photography is stunning and the recipes are to die for. I couldn’t wait to get home, bust out the butter and start baking!
And what did I make first? These strawberry cupcakes, of course! Both the cupcake and the frosting are jam-packed with bits of fresh strawberries. Trust me, you want to make these as soon as humanely possible.
Just look at the strawberries in the batter! You literally take two cups of juicy whole strawberries, whirl ‘em in the blender for a few seconds and then mix them with milk, vanilla and lemon zest before adding to the batter.
And the frosting!!!! Oh, the frosting.
I had some extra after icing the last cupcake so I took to just dipping whole strawberries in it. You know, for the yoga aspect of it.
If you love strawberry shortcake, you’ll go crazy for these! A big thanks to Back in the Day Bakery for such a yummy spring recipe! I can’t get enough.
Strawberry Cupcakes with Fresh Strawberry Frosting
makes about 24 cupcakes
3 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/3 cups pureed fresh strawberries (from about 2 cups whole strawberries—puree in a blender until smooth)
1/2 cup milk
2 tsp vanilla
2 tsp lemon zest
2 sticks unsalted butter, softened
2 cups sugar
4 egg whites
for fresh strawberry frosting—
4 sticks unsalted butter, softened (1 pound)
2 tsp fresh lemon juice
1/2 tsp sea salt (original recipe calls for fleur de sel, which you can find at specialty shops)
8 cups powdered sugar (from two 1-lb boxes)
1/2 cup pureed strawberries (about 1 cup whole strawberries)
Preheat oven to 350 degrees. Line or grease 24 cupcake tins.
Sift together flour, baking powder and salt. Set aside.
Whisk together the pureed strawberries, lemon zest, milk and vanilla in another bowl. Also set aside.
Cream together the butter and sugar until light and fluffy. Add eggs and egg whites gradually, beating after each, until combined. Alternate between adding the dry ingredients and the wet strawberry ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Scoop batter into prepared cupcake tins, filling up 2/3 to 3/4 the way full (depending on the size of your tins…I have really small cupcake tins so I filled mine up all the way). Bake cupcakes for 25 minutes or until golden. Be sure to test using a toothpick to make sure they are completely done in the center. Let cool.
While the cupcakes are cooling, make the frosting! Beat the butter until creamy then add the powdered sugar, lemon juice, sea salt and pureed strawberries. Continue beating (ideally with an electric mixer but you can do this by hand if need be) until very light and fluffy.
Pipe or spread frosting on each cupcake. Enjoy!
2 hours (includes time to cool)Pin It