Yum! Strawberry Cupcakes with Vanilla Frosting topped with Strawberries Soaked in Grand Marnier!
I'm taking Layla to New York this weekend...specifically, to a little town called Marlboro for a Memorial Day pool opening at what used to be my aunt and uncle's house. Both of them are gone now, and their granddaughter, Noelle, bought their house and moved in a few months ago with her husband, Chris and daughter, Madeleine. Can't wait to see them and the rest of the New York gang: Marie, Jen (who's pregnant) and her honey, Charlie, Meghan and Erik and their boys, Colleen and Richie and their boys. I can't wait!
Here's the recipe:
1-3/4 cups flour all-purpose
1 teaspoon baking soda
1 cup sugar
1/2-cup walnuts chopped
2 eggs
1/2-cup vegetable oil
1/2-teaspoon almond extract or vanilla extract
1 cup crushed fresh strawberries mixed with 3 tablespoons sugar
Directions
Mix together flour, baking soda, sugar and nuts in a bowl.
In another bowl, beat together eggs, flavouring and oil until well blended.
Add strawberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 degrees F for 30 minutes, or until they test done.
Whipped Cream Frosting
1 c. whipping cream
Dash of salt
Rounded 1/3 c. flour, sifted
1 c. butter, soft
1 c. sifted confectioners' sugar, 2 for a stiffer frosting
2 tsp. vanilla
Mix cream, flour and salt until lumps are dissolved. Cook over medium heat while stirring continually with a wood spoon. Cook this mixture until thickened and it forms a paste like ball which pulls away from the sides of the pan easily. Allow the paste mixture to cool.
After the paste is cooled, whip. Add the butter and whip together. Add sugar and continue whipping. Add the vanilla and beat well.
This is a good frosting for those who don't like too sweet frosting. In hot, humid weather this frosting tends to be too soft when beating.
Rock On!
CQ
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