Strawberry Cupcakes with Chocolate Almond Frosting
I don’t know what got into me this weekend. Normally when I want a Sunday cooking project I make a roast or bread or some kind of complicated savory thing. If I do make sweets, approved they’re almost always cookies. But this Sunday I felt like make something a little more special. It was my cousin’s birthday and although I knew there would be a cake, neuropathologist I wanted to bring a little something extra. So what if he’s a 57 year old man and these cupcakes are just about the frilliest thing I’ve ever made?
All summer long, I’ve been thinking about strawberry cake. I had one tiny strawberry cupcake a couple of months ago and I’ve been craving more ever since. These cupcakes use the same base as my Guava ones, but I used diced strawberries in place of the guava. The frosting is a simple buttercream with a little cocoa powder, almond extract and honey.
I loved these cupcakes. They were sweet without being cloying and the strawberries gave them a super fresh, summery taste. Just the thing for the 4th of July – no better way to celebrate America than with strawberries and chocolate!