Today we made Strawberry Cupcakes!
2T butter, 1/2C sugar, 6 oz reduced-fat cream cheese, 1t vanilla, 2 eggs, 1C flour, 1t baking powder, 6T strawberry puree
Frosting: 1T strawberry puree, 1 1/2 to 2C powdered sugar, 2 oz reduced-fat cream cheese
Preheat oven to 350.
Sift together dry ingredients. In separate bowl, cream butter, 2 oz cream cheese and sugar.
Stir in eggs. Blend well.
To make fresh strawberry puree, push fresh, hulled strawberries through fine-mesh sieve, reserving 1T for frosting. Mix in dry ingredients alternately with strawberry puree beginning and ending with dry, just until blended.
Stir in vanilla.
Turn into cupcake tin.
Bake 25 to 30 minutes or until toothpick inserted in center of center cupcake emerges clean. Cool before spreading on frosting.
Mix frosting ingredients until barely pourable.