These cutie little cuppy-cakes are fluffy and light and just the right amount of strawberry. Baking was so chaotic, but it was worth it. I was doing laundry at my parent's house, baking these cupcakes, testing another cupcake recipe, and making two kinds of frosting. I spent way longer there than I originally planned.
It took so long to do all of that and finish the laundry and I was standing like literally the whole time. But it was fun because most of my sisters were home so I got to spend time with them. Plus we all got to eat cupcakes and dope frosting after. Also, s/o to my little sister and her friend for going to the store for me to get more freeze-dried strawberries after I ran out. These wouldn't be here with out you. lol.
Let's make Strawberry cupcakes together...
Start with 2 1/2 cups of flour in a bowl
add 2 cups of sugar
3 teaspoons of Baking Powder
and 1 tsp of salt
now take 15 grams (almost a whole package) of freeze-dried strawberries and blend them in a small blender or food processor until it's a fine powder.
Add it to your dry ingredients and then whisk to combine.
next, in a mixer bowl, pour 1/2 cup vegetable oil
and 1 cup of milk
and 2 eggs
and lastly 1 T vanilla
Mix on medium until well combined
Pour in your dry ingredients and mix on low until fully combined
Slowly stir in 1 cup of water.
Fill baking cups with about 1/4 cup of batter (or until 2/3 full)
Bake at 350 for 18 minutes
Cool for 2 minutes in the pan and then completely on a wire rack.
Top them with some White Chocolate Ganache Frosting.
Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.