Do you know where the word “cupcake” came from? When you look into the history of cupcake culture, there are two theories that both make perfect sense. One talks about the core cupcake ingredients... one cup of butter, one cup of milk, two cups of sugar, three cups of flour, etc. The other theory steers away from measurements and instead talks about the method of baking. Early recipes call for cake to be made in actual cups such as clay pots and teacups. This was obviously before the invention of muffin pans!
Strawberry Buttercream Frosting/>
Preheat oven to 350°. In medium bowl, whisk flour, baking soda and salt. In small bowl, combine buttermilk, oil and vanilla extract.
In large bowl, beat sugar and butter on medium speed 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.
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. Transfer cupcakes to wire rack to cool before frosting.
Makes: 24 cupcakes
Approximate nutritional values per serving (1 cupcake): 160 Calories, 7g (3g Saturated), 28mg Cholesterol, 85mg Sodium, 23g Carbohydrates,1g Fiber, 2g Protein
Strawberry Buttercream Frosting
In medium bowl, beat powdered sugar, butter and vanilla extract on low speed 1 minute or just until combined, scraping bowl occasionally with rubber spatula. Increase speed medium and beat 3 minutes or until smooth and creamy, scraping bowl occasionally. Fold in strawberries.
Approximate nutritional values per serving (1 tablespoon): 74 Calories, 3g Fat (2g Saturated),
8mg Cholesterol, 1mg Sodium, 12g Carbohydrates, 1g Fiber, 1g Protein