In case you are just joining, these are the cupcakes that I made for my sister-in-law's baby shower a month ago.
Piper was born a week ago on Sunday! She's so beautiful! I am holding off on sharing the personal information until she is out of NICU out of respect for the parents. Thank you ALL for the wonderful emails and sweet messages that you have been posting. It has been a busy week and I will start to email back everyone tonight when I get back into San Jose. I really appreciate the good thoughts and prayers that have been sent their way. Thank you very much!
Check out these lovely organic strawberries from the local Farmer's Market!
Strawberry Gingerale Cupcakes
Cupcakes:
2-3/4 cups of flour
1-1/2 tsp baking soda
pinch of salt
2 sticks of butter
2 cups sugar
3 eggs
1 tsp vanilla
6 large strawberries or 10 medium strawberries, diced
1 cup gingerale
Frosting:
1/4 cup (1/2 stick) butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (sifted)
2 Tbsp gingerale
1. Preheat oven to 350F.
2. In a small bowl - sift flour, baking soda, and salt. Set aside
3. In mixer - cream butter and sugar until well mixed and airy.
4. Add eggs one at a time. Make sure each one is fully incorporated before adding the next egg.
5. Slowly add in four mixture, 1/3 at a time. Make sure each batch is fully incorporated before adding the next.
6. Stir in vanilla and gingerale.
7. Stir in strawberries.
8. Line cupcake tins with cupcake liners.
9. Scoop even amount of dough into each cup - fill 1/4" to the top. You will have enough for 24 cupcakes.
10. Bake for approximately 15 minutes, until golden brown.
Frosting:
1. In mixer, mix butter and cream cheese together.
2. Add powdered sugar and whip until smooth. Continue to add powdered sugar until you get the consistency you desire.
Remove cupcakes from the oven and leave in tins for a few minutes to set.
Transfer to cooling racks.
When cupcakes are completely ready, decorate with frosting.
At the baby shower:
Happy Baking!
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