Strawberries and Cream Cupcakes - Pink Saturday

It's time for Pink Saturday

and

I've made Strawberries and Cream Cupcakes

to

celebrate it.

We've even got gorgeous pink cupcake wrappers.

Strawberry Cream Cheese frosting

Fresh strawberries in the cupcake

And fresh sugared rose petals topping the

pink cupcakes.

Start by sugaring your rose petals.

Choose fresh rose petals that are pesticide free.

Mix 2 T. water with 2 tsp. Just Whites - a powdered

egg white product that you can find in your baking aisle.

Mix it well, it will be lumpy at first, but keep mixing with

a fork or a small whisk.  When it is mostly blended,

pour it through a fine sieve.  You don't want lumps.

Dip both sides of the petal.

Then sprinkle sugar on both sides.  Lay on wax paper to

dry several hours or overnight.

Begin cupcakes by mashing fresh strawberries, enough

to measure 1/2 C. mashed

I like my cupcakes larger than normal, so I place jumbo

cupcake liners in a regular muffin pan, using 2 cups for

added strength.

Fill about half full.  Bake.

Let cool, then remove jumbo wrappers.

Split in half and spread with frosting.

Replace top.  Place in fancy wrapper.

I found these wrappers at JoAnn Fabrics

and Michael's Craft Store.

Frost with extra large tip or cut the corner off of a Ziploc

bag.  Decorate with dried flower petals.

Use one petal or many to create a rose shape.

Fresh Strawberry Cupcakes Recipe

3 C. flour

2 tsp. baking powder

1/2 tsp. salt

1/2 C. mashed fresh strawberries

1/2 C. milk

6 oz. vanilla or strawberry flavored yogurt

1 tsp. vanilla (preferrably clear)

1 C. butter, softened

1 3/4 C. sugar

3 large eggs

Heat oven to 350.

In  medium bowl, mix flour, baking powder and salt.

In small bowl whisk strawberries, milk, yogurt and vanilla.

In large bowl beat butter and sugar together on medium

until light and fluffy.  Beat in eggs one at a time, beating

well and scraping the bowl after each addition.

On low, beat flour mix into butter in three additions,

alternating with milk.  Begin and end with flour.  Beat

well after each addition, scraping the bowl down.

Spoon into prepared muffin tins.  It will make about

18 if using the jumbo cups and about 24 if using

standard cups.

Bake for 25 minutes for jumbo and 20-25 for

standard.  Test for doneness with a toothpick.

Let cool.

Split, fill and frost.

Strawberry Cream Cheese Frosting

1/2 C. butter, softened

1- 8 oz. pkg. cream cheese

1/4 C. strawberry jam

4 1/2 - 4 3/4 C. powdered sugar

In large mixing bowl, beat all ingredients together.  Add

additional powdered sugar if necessary to have frosting be

stiff enough, yet fluffy.

I also sugared mint leaves for the roses.

Sugared mint leaves are delicious by themselves.

Hope you enjoy your

 Pink Saturday Cupcakes.

I will be posting this with Beverly

at

How Sweet The Sound

on my

very first

Pink Saturday.

To see other sugared flower cupcakes,

click below.

Violets

and

Pansies.

Give it a try.  People will be amazed that they can eat the flowers.

They just taste like candy!