Alright, let’s talk about them strawberry filled cupcakes. I ain’t no fancy baker, mind you, but I can whip up a batch of these that’ll make your mouth water. They ain’t hard to make, even if you’re all thumbs in the kitchen like my old man was.
First thing’s first, you gotta get your oven hot. Turn that there knob to 350, that’s what the recipe calls for. Don’t go burnin’ the house down now, keep an eye on it. And get yourself some of them paper cup thingies, the ones you put in the muffin pan. Keeps the cupcakes from stickin’, you see. If you don’t have them, well, butter and flour the pan good, I guess. But them paper things is easier.
Now, for the batter, that’s the cake part. You need flour, yeah, the white stuff. And some of that bakin’ powder and bakin’ soda. Don’t ask me what they do, they just make the cake rise up all fluffy like. Whisk it all together in a big bowl. You got one of them whisk thingies? Good. If not, a fork will do, just takes a bit longer. I ain’t got time for fancy gadgets.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Then you gotta add sugar, the white kind, and some eggs. Eggs make it all stick together, ya know. And some butter, gotta make it rich and tasty. Melt that butter first, don’t just throw a whole stick in there. And some milk, just regular milk, nothin’ fancy. And a little bit of that vanilla stuff, makes it smell good. Mix it all up good, but don’t overdo it. Just until it’s all mixed, that’s it.
For the batter you need:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Now for the good part, the strawberries! Get yourself some fresh ones, if you can. Them frozen ones ain’t as good, but they’ll do in a pinch. Wash ’em and cut ’em up into small pieces. You don’t want big chunks in your cupcakes. Then you gotta cook ’em down a bit with some sugar. Just put ’em in a pan with a little bit of water and sugar and let ’em simmer till they get all soft and juicy. That’s your fillin’.
Strawberry filling is easy as pie:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Alright, now put a little bit of batter in each cupcake liner, then a spoonful of that strawberry stuff, then more batter on top. Don’t fill ’em up too high, they’ll spill over in the oven and make a mess. And nobody wants a messy oven, trust me.
Stick ’em in that hot oven for about 15-20 minutes. You’ll know they’re done when they’re all golden brown and a toothpick stuck in the middle comes out clean. Let ’em cool down a bit before you try to eat ’em, or you’ll burn your tongue. And that ain’t no fun.
Now, some folks like to put frosting on top, but I think they’re sweet enough just the way they are. But if you want frosting, go ahead, I ain’t gonna stop ya. A little bit of whipped cream wouldn’t hurt neither. But honestly, these strawberry filled cupcakes are good all by themselves.
So there you have it. Easy peasy, right? Even an old woman like me can make ’em. Go on, give it a try. Your family will thank you. And if they don’t, well, more for you!
One last thing, don’t forget to clean up your mess. A clean kitchen is a happy kitchen. And happy bakers make better cupcakes, that’s just a fact.
Tags: [strawberry cupcakes, strawberry filling, cupcake recipe, homemade cupcakes, easy dessert, baking, fresh strawberries, vanilla cupcakes, dessert recipe, simple baking]
