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amazing Strawberry Cupcakes!

This is a great recipe,  from the book Sweet Designs, by Amy Atlas.



heartMakes 12, large cupcakes:

  • 1 ¼  cups all-purpose flour
  • 1 ½  teaspoons baking powder
  • ½     teaspoon of salt
  • 6      tablespoons of unsalted butter
  • 2/3  cup granulated sugar
  • 2      eggs
  • ½     teaspoon vanilla extract
  • ¼     teaspoon almond extract
  • 1/3 cup finely chopped almonds ( I change the original recipe for  walnuts)
  • 1 cup  dried sour cherries, rough chopped  ( I change the original recipe for fresh diced chopped strawberries)
  • 2/3 cup milk
1.Adjust the oven rack to the middle position and preheat oven to 375 o F. Spray a nonstick cupcake tin with nonstick spray.
2.In a medium bowl, combine the dry ingredients, set aside.
3.In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium-high  speed until light and fluffy. 2 to 3 minutes. Reduce the speed to medium, and add the eggs, one by one. Beating well until each addition , add the almond, vanilla extracts, and milk,, and mix until combined. Reduce the speed to medium-low and gradually add  the dry ingredients, mixing until combined and the batters in smooth.

4.  Remove bowl from mixer and add, the chopped  walnuts, and the strawberries, and stir by hand, carefully not to smash the fruit, but  just to combine the ingredients.

Divide the batter evenly in the cupcake tin and bake until the cupcake are just set and the edges are golden brown.

about 17 minutes. Let cupcakes cool in the pan for about 10 minutes, the transfer to a wire rack to cool completely.

5.  When the cupcakes are completely cool, drizzle the icing  of your choice, and decorate them as you like.




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