Oh how I loved New York - the sights, the sounds, the FOOD!!! We tasted a lot of really fantastic food while we were in there. We also made it our personal mission to sample as many of the cupcakes in New York City as we could possibly could eat. (Why yes, it was a hard job but somebody had to do it.)
... AND they had a cupcake vending machine. A CUPCAKE ATM. Seriously people - if that doesn't get your blood pumping - there's something wrong.
All I can say is that these were seriously delicious cupcakes. My hat is off you you Sprinkles and even though my cupcakes will never compare, you've given me a new level of excellence to strive towards.
After tasting all of those delicious cupcakes in New York, I came home inspired to make cupcakes again. What better way to use some of the fresh strawberries that we picked on Monday?
2¾ cups all-purpose flour
½ cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
2¼ cups granulated sugar
1½ teaspoons vanilla extract
1 egg white
1 cup whole milk
2 cups finely chopped fresh strawberries
Use a rubber spatula to gently fold in the chopped strawberries by hand.
Divide the batter evenly among the lined cups, filling each three-quarters full.
Bake until golden and a cake tester inserted in centers comes out clean, 25 to 30 minutes at 350.
Transfer to pans to wire racks to cool for 15 minutes; turn out the cupcakes onto the rack and let cool completely.
Frost cupcakes with fresh whipped cream.
I made a quarter batch of dough and baked my cupcakes in mini muffin cups because lets face it - I have zero will power when it comes to cupcakes.
These cupcakes were really yummy but you don't have to take my word for it - you can make them for yourself.
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