Hey All! Today's recipe is a two for one. We had too many strawberries in the fridge and instead of freezing them for smoothies, I made strawberry puree and strawberry cupcakes.

The cupcake recipe is basic stuff just spruced up with strawberry puree. The details will be posted below the puree instructions.

STRAWBERRY PUREE

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INGREDIENTS

• 16 oz fresh strawberries (frozen works too)

• 1/2 cup white sugar (1/4 if you prefer less sugar)

• 1 tsp fresh lemon juice

INSTRUCTIONS

1. Place strawberries in a medium saucepan with sugar. Cook on medium-low heat (stirring occasionally to prevent sticking) until the strawberries have softened and juices start to bubble.

   
   

2. Use a potato masher or fork to break up strawberries. Cover and continue to cook until you have a thick strawberry sauce, about 5 minutes.

   
   

3. Remove cover and continue to cook for about 5 minutes on medium-low heat to reduce liquids (may take longer if using frozen strawberries). Cook as little or as long as you want to get your desired consistency. The longer you cook, the thicker your sauce/puree will be. Just make to stir occassionally to prevent sticking.

   
   

4. Taste test for sweetness. Add more sugar if desired, one teaspoon at a time.

   
   

5. For a smooth puree, strain the purée using a mesh strainer to get rid of seeds or leftover strawberry solids.

   
   

6. Add puree to a mason jar and set aside to cool before using.

Because we have cooked the strawberries, the puree should last in the fridge a couple of weeks. Mine typically last 2 to 3 weeks. We use it in baked goods, on ice cream sundaes, or with biscuits. We basically eat it all before it goes bad.

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STRAWBERRY SWIRL CUPCAKES & STRAWBERRY BUTTERCREAM

Cupcakes

For the cupcakes I used a boxed vanilla cake mix. Instead of using water and oil as directed, I swapped for melted butter and milk. I also added a teaspoon of vanilla.

Line a cupcake pan with liners and fill with 2/3 of batter. Once filled, add a dollop of strawberry puree, about a tablespoon.

With a skewer or toothpick, swirl puree into the batter. *I'm not very good at the swirl but, I try.

Bake cupcakes as directed on the box.

While cupcakes are baking, prepare the buttercream.

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Strawberry Buttercream Frosting

• ▢ 1 cup butter, softened to room temperature

• ▢ ¼ cup strawberry puree

• ▢ 1 teaspoon vanilla extract

• ▢ 3 ½ cups powdered sugar

Add butter, vanilla and strawberry puree to a large mixing bowl and mix together using a hand mixer or stand mixer on medium speed, until light and fluffy, about 3-4 minutes.

Slowly add powdered sugar one cup at a time, whipping on medium speed until fully combined and smooth.

Keep frosting chilled until ready to use.

Frost cupcakes or place the frosting in a piping bag and pipe in an ice cream cone swirl form.

The added puree will make the frosting slightly stickier and it will likely melt faster when being handled. If that happens, place the piping bag in the fridge for 3 minutes and continue to pipe.

Hope you try and enjoy!

Xx

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