My relation with baking is like Marriage Vows – in sickness and in health, for better for worse, to love to cherish LOL 🙂
I had been struck by flu and fever last week and all I could do while lying down holding my tab was to browse Tastespotting looking for inspiration to bake something, something which could utilize my 3 boxes of strawberries before they could go bad. I came across this my ever favorite Annie Eats blog which had Strawberry Cream Cheese Tart but I did’nt had enough reasons (and energy) to make it though I am planning to try it pretty soon, before the strawberry season is over.
So I decided to make Strawberry Colada cupcakes which had all my favorite (and available) ingredients, pineapple, coconut milk and strawberries. They turned out super moist and yummy and Hubs and kids loved them. I skipped the frosting though.
Strawberry PinColada Cupcakes
Strawberry puree 2/3 cup
Coconut Milk 1/2 cup
Vanilla essence 1/2 tsp
Cake flour 2 cups
Baking powder 2 tsp
Salt 1/4 tsp
Unsalted butter, softened 3/4 cup
Granulated sugar 1 1/3 cup
Egg whites 2
well-drained crushed pineapple in unsweetened juice 1/4 cup
1. Heat the oven to 350F.
4. In a medium bowl, mix together the flour, baking powder and salt. Set aside.
7. Divide the batter among the prepared baking cups, filling each cup about 3/4 full.