As promised, I’ll be posting a couple Easter recipes I made for brunch last week. When trying to decide what dessert to make as soon as I came across this one of Tastespotting I knew it would be perfect. So springy & fresh. It tastes as good as it looks!
recipe from milkandhoneycafe
- 2 cups of fresh strawberries, cut in half and stem removed
- sugar to taste
Soak strawberries with about 1-2 T sugar for 15 minutes. Put strawberries in saucepan and heat under medium heat with lid on. Cook strawberries for 15 minutes until strawberries cook down and become soft. Adjust sweetness with sugar until you get the desired sweetness. Puree until you get the desired smoothness or chunkiness. Cool before using in recipe.
- 1 stick butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1-1/3 cups flour
- 1/2 t baking powder
- 1/2 t baking soda
- 1/8 teaspoon salt
- 1/2 cup strawberry sauce
- 1/4 cup milk
Preheat oven to 350F. Line cupcake pans with cupcake papers. Whisk flour with baking powder, baking soda and salt. Set aside. Measure out milk and strawberry sauce together. Set aside. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/strawberry sauce mixture and beat until combined. Repeat above, alternating flour and milk and ending with the flour mixture. Scoop into cupcake papers about half full. Bake for 20-22 minutes.
cream cheese frosting:
- 1 package of cream cheese
- 1/2 stick butter
- 4 cups powdered sugar
- approximately 1/4 cup of strawberry sauce
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours. Beat butter and cheese at medium speed until creamy. Add half of the sugar, beat until combined. Add strawberry sauce until you achieve the right color and flavor, making sure not to add too much or the frosting will be too soft.