Oh readers, I am TERRIBLE. I mean that. I never intended to leave you hanging for as long as I did.
That being said, life got a little rough for a little while, and a break was necessary. I hope you understand. It is my intention to keep this as regularly updated as possible, and I’m going to do my best. I can’t promise I won’t go off the grid again, but I can promise you that we have at least another two months before my next scheduled freak out.
Still, I missed you, and I know a few of you missed me. I’m sorry. As penance, I give to you a recipe. No, no, it’s none of that health food nonsense. They’re cupcakes. Sweet, yummy, delicious…
I call them “Kellycakes” since they were created for my coworker, Kelly (duh), who left for bigger, greater, and significantly more Korean things. I wish her well, but miss her terribly. As a goodbye, I prepared to bake up a fresh batch of those delicious raspberry cupcakes I made for Olive’s birthday. Then I noticed that Mike had eaten all the raspberries. Naturally, I punched him. Hard. Sadly, he is not some magical, fruit filled pinata, and I couldn’t get so much as a single raspberry out of him.
Strawberries are probably just as good, right?
As those were cooking I prepared the rest of the ingredients. I reached into the fridge for the applesauce. Hmmm…I don’t seem to have any applesauce. These cupcakes were almost a disaster!
I did, however, have one super ripe banana. Guess that has to do?
See, whenever I tell you to use applesauce instead of an egg, you can actually substitute the words, “pureed fruit” for the applesauce. The only reason I insist upon applesauce is because everything else will alter the flavor of the final product. Don’t get me wrong, I like bananas, but they have a time and a place, and a German Chocolate cake is neither the time, nor the place for banana flavoring.
So Kelly got Strawberry Banana cupcakes, and I got a new recipe.
Makes 12 cupcakes
2 c white whole wheat flour
1 tbs baking powder
1/2 tsp salt
1/2 c + 2 tbs sugar
1/2 c canola oil
1 ripe banana, mushed
1 tsp vanilla extract
1 c unsweetened almond milk
1/2 lb fresh strawberries, rinsed and quartered
1 tbs lemon juice
1 tbs vegan margarine
2-3 cups powdered sugar
Preheat oven to 350 F
Before you do anything else, place the quartered strawberries in a pan over a medium heat. If the berries are tart, throw a pinch of sugar in with the berries. Otherwise, you can just let them cook down until they go from this:
You should be able to get that consistency just by mushing the berries with a fork as they cook. However if you are an impatient spaz (guilty), you can throw them in the blender after they’ve already broken down significantly, just to even out the texture.
The next part’s simple. Combine the flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, blend the oil with the mashed banana.
Add 1/3 cup of your strawberry “reduction” (we’re using that term loosely because I’m lazy and totally blended the bajeezus out of the strawberries) to the banana and oil and mix well. Stir in the vanilla and almond milk.
Pour the wet ingredients into the dry and stir only to combine. Scoop the batter into muffin tins and bake for 25-30 minutes or until a fork comes out clean.
While those are cooling, feel free to make/taste/start dipping pretzel sticks into the strawberry icing.
In a bowl using a hand mixer on a medium speed, combine the margarine, remaining strawberry reduction, and lemon juice. Slowly add the powdered sugar until the consistency is firm enough to pipe with (or at least be able to slather it on carelessly without leaving too many puddles).
After your cupcakes are cool, simply ice them and share them with your favorite Kelly. Or some chick you know whose name is Kelly. Or just someone who looks like they could use a treat. It all works out in the end.
The camera doesn’t do this justice at all. First off, the icing is an adorable pink color. In fact, I first decided to use berries because my daughter wanted a Pinkalicious themed birthday and I don’t much care for food dyes. Second, since I was impatient and iced these warm, you can’t tell how well the icing actually piped. Pity, since before the heat overtook the frosting it had been quite pretty. Finally, you can’t lick this picture and expect it to taste quite like the real thing. Sadly, you’re going to have to make these yourself.
Admittedly, strawberry Banana is a pretty offbeat flavor for a cupcake. It’s ok though, because Kelly is kind of an offbeat chick. Are they a little weird? Sure, but it didn’t stop me from eating three of them.
So readers, I have returned, and I came bearing cupcakes. Thanks for your patience. I hope you can have a few of these as consolation for my bad blogging practices.
***NOTE: I have received feedback from multiple sources about my zucchini muffins not setting in the center. My best answer is because the zucchini needs to be drained first, however, I need to test the recipe a few more times to see what is going wrong. I am so sorry for anyone who had a less than stellar muffin on account of me, and I’m working to fix the recipe immediately! Thanks!***