1 ¾ cup granulated sugar
1 ½ sticks butter, unsalted and softened
2 cups fresh strawberries, pureed
3 large eggs at room temperature
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ cup sour cream at room temperature
¼ cup vegetable oil
1 tsp vanilla extract
1 tsp strawberry extract
3.5 confectioner’s sugar
1 cup butter, unsalted
¼ cup pureed strawberries
½ tsp strawberry extract
Preheat the oven to 350* and line a 12 cup muffin pan with cupcake liners
In a bowl combine the butter and the sugar and cream together
Add in the vanilla, baking soda, baking powder, eggs, salt and sour cream
Beat well together
Add in the strawberry extract and the strawberries, combine well
Add in the flour a little at a time. Mix until just combined, do not over beat
Using an ice cream scoop, fill each cupcake paper until it is ¾ full
Bake for 17 to 20 minutes, test with a toothpick for doneness
Let sit in muffin pan for 10 minutes to cool, then remove to a oolong rack to completely cool
Using a clean bowl and mixer attachments, cream the butter and confectioner’s sugar, mix well
Add the strawberry puree and the strawberry extract and the salt
Beat until completely combined
Frost the cupcakes when the cakes are completely cooled
Scoop the frosting into a piping bag, it is easier to frost using a piping bag.
State Fair Funnel Cakes
3 large EGGS
1/4 cup Sugar
2 cups milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Beat eggs and sugar together and then add the milk slowly–beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides–then immediately remove and drain extremely well.
Top with cinnamon sugar or powdered sugar.