It is strawberry season here, so we went to a u-pick field. Dora was not super interested in picking strawberries this year, partly because she wanted to start eating them as soon as we started picking! Unfortunately, they were covered in mud, so there was no way I was going to let her eat any right off the bush. I am hoping that next year, we will be able to get enough from our own garden that we will not need a u-pick field. The few strawberries that do have growing in our yard are not covered in mud at all, so it seems like the u-pick field is using soil that is more mud-prone.
After we managed to pick two pounds of strawberries, Secunda, who had gone with us, mentioned that she was going to make cupcakes with the strawberries that she had picked. So Dora immediately wanted to make cupcakes with our strawberries. We used this recipe Sprinkles Strawberry Cupcake recipe. I have never been to Sprinkles, as they are not located near us, so I can’t compare. I did make them using King Arthur Flour’s White Whole Wheat Flour, so they were on the healthier end of the cupcake spectrum, but they still were gobbled up pretty quickly (and still didn’t qualify as healthy).
I would mention that if you decide to make this recipe, puree enough strawberries for both the cupcakes and the frosting at the same time. By the time I realized I needed to puree strawberries for the frosting, I had already put my food processor away and all the parts in the dishwasher. So I fudged things by mashing the strawberries with a fork instead. Which is part of why the frosting on our cupcakes looks a bit weird (the other part being that Dora lost all interest in the project and was throwing a tantrum, because I wasn’t playing with her and because she wanted a cupcake NOW, not when they would be done).
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