Strawberry Vanilla Bean Cupcakes

I spent several days coming up with anything I could to use my flat of strawberries before they went bad.  

I did two versions of the Strawberry Preserves in hopes that the second batch wouldn’t be soupy, and had to leave before I found out.  

However I also made some ice cubes, drank a lot of strawberry and lemon water, made some cupcakes and a smoothie or two.

The cupcakes turned out quite well, almost muffin-like. They were not overly sweet like many cakes and cupcakes. 

The recipe is based on the Vanilla Bean Cupcake recipe in The Sweet Little Book of Cupcakes. I just added about half a cup of mashed strawberries. They turned the batter a pretty pink color with little bits of red. Although, it definitely could have taken more. 

I will update this with a recipe the next time I get a chance. 

Promise.

Apple Cinnamon Muffins

After looking up and testing the lovely PB&J muffins (which were fine with no changes!), I found out that half the kids have peanut allergies. Well, at least I liked them.

My substitute was Apple Cinnamon Muffns. They weren't too bad either.

Apple Cinnamon Muffins

1 c All-purpose Flour (you can use 2 c All-purpose and leave out the wheat if you want)
1 c Whole Wheat Flour
1/2 t Baking Soda
1/4 t Salt
1 t Baking Powder
1 t Ground Cinnamon
1 c Apple Juice
2 T Oil
1/2 c Aapplesauce

In a bowl, mix together dry ingredients. Add the wet ingredients and stir until just combined. Spoon into lightly greased muffin tins and bake at 350*F for 20-25 minutes or until toothpick inserted in center comes out clean. While still warm, dip in melted butter and then topping.

Topping

1/4 c Melted Butter

3 T Sugar

1/4 t Cinnamon

1/4 t Nutmeg

Mix sugar, cinnamon and nutmeg in a shallow bowl. I didn't dip as the recipe said. I used a brush for the butter, and sprinkled the cinnamon sugar over the muffins.

This one's for you, peanut allergy kids.

PB&J Muffins

I was asked to make 30 muffins for the local pre-school class for this Tuesday. I like the boxed blueberry muffins, but that is so boring. And the kids are probably sick of blueberries. So I decided to make some PB&J muffins for them.

I went on another action packed adventure of RecipeZaar.com. This is what I came up with.

PB&J Muffins

1 cup whole wheat flour
1 1/2 c unbleached all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/2 t salt
3/4 c natural creamy peanut butter
3/4 c 1% milk
1/2-3/4 c honey
1/2 c finely grated carrot
1/2 c finely grated zucchini
2 eggs, beaten
1/4 c canola oil
1/4 c all-fruit strawberry preserves or raspberry preserves

Spray paper muffin cups with nonstick cooking spray. In a large bowl, combine flours, baking powder, baking soda, and salt. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery. Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened. Spoon about 2 tablespoons batter into each muffin cup.
Top each with about 1 teaspoon fruit preserves. Cover with remaining batter. Bake 15–20 minutes, until toothpick inserted in center comes out clean.

I think this recipe needs about 1 c milk, and 3/4 c honey to be easy to work with. I'll let you know when I try it. Also I used peach preserves for my test batch. I'll use good ole grape jelly for the kiddies. I also cheated and left out the carrots and zucchini, though you probably wouldn't be able to tell they were there.