Strawberry (Balsamic) Cupcakes

Hi guys!

Whew.  Umm.  I don't know how things are looking from your end, but I am just going to say, I survived.  Two kids and two adults playing Russian Roulette with a stomach virus makes for an interesting (read: exhausting) week.  But I am here! I lived! And to prove that I am 100% back to normal, I'm going to talk to you about food.

Last time I told you that I ordered a new Olive Wood Smoked Olive Oil (among about 15 other things) and that I would update you on how I like it.  So here it goes.  Friends, I am not kidding when I say that I love this oil.  I have used it on my salads with the Serrano Honey Vinegar and it tastes like bacon bits and heaven. I drizzled it on a plain old avocado with our new Sriracha Sea Salt and thought that I reinvented the wheel. Try making these Sweet and Spicy Mixed Nuts using the Smoked Olive Oil for Smokey, Sweet and Spicy Mixed Nuts because you will never go back to anything else.  For Father's Day (Happy Father's Day, by the way!), make these Shrimp and Grits.  Saute the shrimp in the Smoked Olive Oil instead of the Butter Olive Oil and stir in pimento cheese instead of Parmesan into the grits and you will be the savior of breakfast.  I really can't tell you enough how much it really adds a smokey, bacon-y-ness to any dish you're making. I hope you love it as much as I do.  It pairs really well with Ripe Peach White Balsamic or the Serrano Honey Vinegar.  What a Father's Day gift!

Not as innocent as she looks.

What else is new in our humble store, you ask?  Not much.  Just some new employees!  We have welcomed Bre and Emily into our midst.  I think you'll really like them. They're lovely! If one of them is working the next time you're in, say "hi" and they'll get to know our regulars soon enough. I am sorry to say that I have been spending a bit less time up at the store lately (stomach bug notwithstanding).  Matilda is nearly 1 year old and is an unruly sort of girl (don't let her sweet face deceive you), so she won't be on site as our little shop baby for much longer.  I'll still be here on Thursday mornings and on random Saturdays.  But never fear!  I'm not far away and you can always reach me via email, Facebook or Instagram.

The boy is Four!

Any who.  What is our sale of the month, you ask?  Strawberry Balsamic!  I know it seems sort of retro, as we've had this as a staple forever, but I rediscovered my love for it in the form of Strawberry Cupcakes.  For William's 4th (4th?!) Birthday, I wanted to make Strawberry Cupcakes from scratch, but that tasted as awesomely strawberry-y as the boxed kind (minus the artificial colors and flavors).  Lo and behold, the answer came to me as I was reaching for the strawberry extract in the baking isle.  Why not use Strawberry Balsamic?  Eureka! I tell you what, these little gems came out nice and fluffy, not too dense, pleasantly berry flavored, but not too sweet.  You should bring these to your next summer gathering, especially since the bake time is under 30 minutes.

The list of ingredients seems kind of daunting, but they're all pretty much pantry staples. The recipe does call for sour cream, but you could totally swap it out for yogurt.  I used Lemon Olive Oil for the 1/4 c. of oil called for, which I think added a nice brightness to it, but use whatever oil speaks to you.  Also, bring the butter, eggs, and sour cream all to room temperature before mixing and it will make for a nice, lump-free batter. Or just set them outside for 5 minutes because this heat is out of control and it'll have everything up to temperature in no time.  Oh and just so you know, these are not technicolor pink like the boxed kind, so if you're into that, add a few drops of red food coloring to your batter.  (Fun little tidbit, for every birthday I can remember I asked for Strawberry Cake From The Box with Funfetti Frosting.  This is the first recipe that even holds a candle to that strawberry goodness of Duncan Hines.) And, hey, you can use any leftover Strawberry Balsamic in a nice little martini while you wait for your cupcakes to bake!  I give you, Strawberry (Balsamic) Cupcakes. Enjoy, my friends!

Strawberry (Balsamic) Cupcakes

Strawberry (Balsamic Cupcakes)
Adapted from Grandbaby Cakes

Cupcakes:
1 3/4 c. granulated sugar
3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
2 c. fresh strawberries, washed, hulled, and pureed (I food processored it)
3 large eggs, at room temperature

3 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. sour cream, at room temperature

1/4 c. Lemon Olive Oil (or vegetable oil)

1 tsp. pure vanilla extract

2 tsp. Strawberry Balsamic

Buttercream:

3 1/2 c. powdered sugar

2 sticks butter, at room temperature

1/4 c. pureed strawberry 

1 tsp. Strawberry Balsamic, or more to taste

1.  Preheat the oven to 350.  Line two 12-well muffin tins with cupcake liners.
2.  Beat the butter and sugar together in the bowl of a stand mixer, or just in a really large bowl if you're doing this by hand, on medium-high speed for about 6 minutes, or until pale and very fluffy.
3.  Add eggs one at a time, mixing and scraping down the sides of the bowl after each one.
4.  Reduce your speed to low, add the strawberry puree. Scrape down sides.
5.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Slowly add half of this flour mixture to your egg mixture.  Mix on the lowest speed until just combined.
6.  Add in your sour cream and Lemon Olive Oil.  Mix until combined..
7.  Add in the remaining flour mixture on low speed until combined.  Then add the vanilla and Strawberry Balsamic. Be careful not to over mix.

8.  Using an ice cream scoop or a large spoon, fill your lined muffin tins 3/4 of the way full.
9.  Bake for 18-21 minutes, or until a toothpick comes out clean when pushed into the middle of a cupcake,
10.  Let them cool in the pans for 10 minutes and then transfer to a wire rack to cool completely.  In the meantime make your martini.  I mean, frosting. Make your frosting.

For the Buttercream:
1.  In the bowl of your stand mixer, or a large bowl if you're doing this by hand, mix together your powdered sugar and butter and beat until light and fluffy.
2.  Add the strawberry puree and Strawberry Balsamic and beat again until fully combined.
3.  Once cupcakes have fully cooled, pipe them with frosting and serve.

Okay!  That's all for now.  Take care out there and see you soon.

Cheers,
Andrea