The batter for the strawberry cupcakes (recipe at the end of the post!)I leave Tuesday morning for a quilt show in Lancaster, Pennsylvannia. I'll be working at the shop's booth. Daddy will be taking the week off of work to watch the babies. To be quite honest, I'm a little terrified. Not about him taking care of them, but of being away from my babies. I have never been away from Wyatt for more than a few hours, I've been away from Liberty for one night. I don't know if I will survive! Hopefully I will be so busy that I won't be all weepy!
Now, for the recipe. Its one of my "arsenal" recipes. You know, those ones you pull out when you really want to impress people? Well, this one is perfect! You'll never find a better cupcake recipe.
Strawberries and Cream Cupcakes
¼ lb butter, softened
2 large eggs
1 ¼ cup flour
1 tsp baking powder
½ tsp salt
1/3 cup milk
1 tsp vanilla
1 ½ cups sliced strawberries
Preheat oven to 350 degrees. Insert liners into medium cupcake pan.
In a large bowl cream together the butter and sugar with an electric mixer until fluffy. Add the eggs one at a time. Beat well.
In a separate bowl combine flour, baking powder, and salt.
Add the dry ingredients to the creamed mixture, alternating with the milk. Mix for 3 minutes. With rubber spatula, fold in strawberries and vanilla.
Fill cupcake liners one-half to three-quarters full. Bake for 20-25 minutes.
8 oz cream cheese, softened
6 T butter, softened
3 cups powdered sugar
1 tsp vanilla
In a medium bowl, cream together cream cheese and butter until smooth. Slowly sift in powdered sugar. Fold in vanilla. Frost.