I’d had a hankerin’ for a strawberry oat cupcake the past week. But when it came down to baking time, I couldn’t find the recipe. Worked out since I was really craving something more moist and fluffy. So, I went with a typical strawberry cupcake. I used fresh strawberries and ended up having to use substitutes for the cake flour and the buttermilk since I don’t keep stock in either. Honestly, I think I’ll stick with using the substitutes since the cupcakes turned out wonderful. Don’t fix it if it’s not broken, right?
I only had one or two muffin papers so I skipped those and cut out some parchment squares. I did a dozen using those – it worked super well, but the bottoms of them were all triangular and odd shaped, so they can’t sit up once taken out of the tin. Bad planning on my part but they do look cute regardless.
I did the last six without the papers and just sprayed the pan [it’s non-stick, but I like to take precautions…]. I had just about enough batter left for one more and instead of using a half-dozen pan for one cupcake, I pulled out a small heart-shaped shallow tin and filled that and baked up a super adorable heart shaped strawberry cupcake cake. Definitely would be cute gifts to my girls for Valentines Day if I remember by then…
I tried setting little heart shaped strawberries on top [like I saw in one recipe] – when the batter rose and baked, they shifted and some parts got covered, etc. So if I try that again I wont’ set the strawberry on top til maybe half-way through?
These have also made me want to try the actual strawberry oat cupcake that I originally was going to do. Plus a strawberry jam filled cupcake. And a lemon or vanilla flavored cupcake with a strawberry center. And a strawberry chocolate cupcake. Although I worry about the chocolate overpowering the strawberry flavors. So maybe if I dusted the strawberries in cocoa instead of using chocolate chips? Or got mini-chips and used just a handful or two. …hmm.