These cupcakes win over my friends AND my enemies all the time. My friends, I win I know - because they cross their eyes when they eat them and make all these guttural animal noises I do not understand. My enemies, I win, I know because they take the cupcakes and say thank you and most likely make a face behind my back. Then someone tries one and makes all those primal noises, and then my enemy ventures over, sniffs for cyanide, and tries them. Then begs me for the recipe for weeks after wards. Ah the sweet smell of power.
But I think of you, as my friend. Yes you. You with your hand up. Uh huh, yes, yes, quit pointing at yourself. YOU! So share I will. Watch for sales on strawberries. Because these take quite a bit. I will admit. I made these this weekend for the... sob... SUPERBOWL. They were then dubbed Cardinal Crush Cupcakes... sigh. Not anymore. Now they are called:
Please Come Back Next Year & Play for the Cardinals Kurt Warner-Berry Cupcakes!
So if you make them, you must call them that.
Cupcakes2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup sugar
1/2 cup butter (softened)
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
1/4 cup sour cream
1/2 cup strawberry puree
2 cups strawberries (chopped)
Frosting
1 1/2 cup heavy whipping cream
8 oz cream cheese softened
2/3 cup powdered sugar
1 cup strawberry puree
Preheat oven to 350ยบ
Make frosting so that it can chill:
Whip cream till stiff peaks form. Set aside.
Whip cream cheese and powdered sugar till creamy. Add puree till combined.
Fold in whip cream till combined. Taste. Cover. Chill. Sneak a taste again. Cover again. Taste again. Get new plastic wrap for the bowl because now that first piece won't stick anymore. Chill.
Make cup cakes:
In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
In your mixing bowl, beat butter and sugar till fluffy.
Add eggs until combined.
Add vanilla and almond extract till combines.
Add sour cream and strawberry puree and till combined. Resist urge to taste.
Slowly add the flour mixture until combined.
Fold in strawberries. Scrape down bowl with spatula. Lick spatula. Throw in sink. Get new spatula.
Fill cupcakes 3/4 of the way with batter. Bake for 20 minutes or until golden.
Let cool. DROP IT! I said let it cool. Cool does not = eat. Sheesh.
After the cupcake... (I mean cupcakes. You better have more then one cupcake left my GAH!) Ahem. After the CUPCAKES have thoroughly cooled, frost. I put all the frosting in a large zip lock freezer bag, snip the corner off and squeeze out a spiral of frosting. Resist urge to just squeeze frosting directly in your mouth. Though I will say - it is AMAZING.
Wow your friends and impress your enemies friends and piss off your enemies when you refuse to divulge your recipe.
Bwa ha ha ha ha haaaaa!
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