Strawberry Cupcakes

posted in: Roger's Recipes | 0
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strawberry_cupcakesPrep: 20 minutes plus cooling
Bake: 22 minutes – Makes: 24 cupcakes

2-1/2 cups Best Choice all-purpose flour
1 teaspoon Best Choice baking soda
1/4 teaspoon Best Choice salt
1/3 cup low fat buttermilk
1/4 cup Best Choice canola oil
1 teaspoon Best Choice pure vanilla extract
1-1/2 cups Best Choice granulated sugar
1/2 cup Best Choice unsalted butter (1 stick), softened
2 Best Choice large eggs
1 cup finely chopped fresh strawberries

1. Preheat oven to 350°. In medium bowl, stir flour, baking soda and salt until well blended. In small bowl, combine buttermilk, oil and vanilla extract.

2. In large bowl, with mixer at medium speed, beat sugar and butter 3 minutes or until light and fluffy. Add eggs, 1 at a time, scraping bowl occasionally with rubber spatula. Reduce speed to low. Alternately add flour mixture and buttermilk mixture and beat just until combined, scraping bowl occasionally. Fold strawberries into batter.

3. Line 24 standard muffin cups with paper liners. Spoon batter evenly into cups. Bake 22 to 24 minutes or until toothpick inserted in center of cupcakes comes out clean, rotating pans between upper and lower racks halfway through baking. Cool cupcakes in pan on wire rack 20 minutes. Remove cupcakes from cups to wire rack to cool completely before frosting.

Approximate nutritional values per serving (1 cupcake): 160 Calories, 7g Fat (3g Saturated), 28mg Cholesterol, 85mg Sodium, 23g Carbohydrates, 1g Fiber, 2g Protein

Buttercream Frosting

Prep: 15 minutes – Makes: 4 cups

6-1/2 cups Best Choice powdered sugar
1 cup Best Choice unsalted butter (2 sticks), softened
1/2 cup Best Choice whole milk
2 teaspoons Best Choice pure vanilla extract

In medium bowl, with mixer at low speed, beat powdered sugar, butter, milk and vanilla extract 1 minute or just until combined, scraping bowl occasionally with rubber spatula. Increase speed to medium and beat 3 minutes or until smooth and creamy, scraping bowl occasionally.

Strawberry Buttercream Frosting

Prepare Buttercream Frosting as directed, but replace 1/2 cup milk with 1/2 cup finely chopped fresh strawberries.

Approximate nutritional values per serving (1 tablespoon): 74 Calories, 3g Fat (2g Saturated), 8mg Cholesterol, 1mg Sodium, 12g Carbohydrates, 0g Fiber, 1g Protein

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