Strawberry Season

Strawberries are at their peak - so had to bake a few recipes with one of my favorites fruits!!  Baked some minted Strawberry Cupcakes - didn't know that I would enjoy the mix of strawberries and mint so much!!  And as mint is growing wildly in my backyard - I had all the ingredients to make these!

Got the recipe in the book "Wild About Cupcakes" - got the book yesterday and this first recipe was a hit!!

Minted Strawberry Cupcakes (my changes in red)

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1/3 cup light cream (used low fat milk)
1 cup fresh strawberries, coarsely chopped
2 tablespoons finely chopped fresh mint leaves

Preheat the oven to 350F.  Line a standard 12-cup muffin tin with paper liners.

Combine the flour, baking powder, cinnamon and salt in a small bowl.

Beat the butter, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed until pale and creamy.  Add the eggs in one at a time, beating until just blended after each addition.

With mixer on low speed, add the mixed dry ingredients, alternating with the milk.  Stir the strawberries and mint in by hand.

Spoon the batter into the prepared cups, filling each one three-quarters full.  Bake for 20-25 minutes until golden brown and firm to the touch.

Transfer the muffin tin to a wire rack.  Let cool completely.

You can serve these with some yogurt or with some fresh whipped cream. 

These are real tasty - next time will only make 10... to have bigger cupcakes!! :)