Ah Easter. Whether it be a signal that it's Spring time, or a reminder to give thanks for all of the wonder in my life, it is definitely an important marker in the year. When I was a school girl, I would always look forward to the dark chocolate Lindt rabbit waiting for me at my desk - mummy's gesture of love, and also fuel for the studying!

No choco rabbit this year, instead, we opened the Easter season with fresh strawberry cupcakes! It's definitely not summer yet, as the strawberries were still a bit tart, but nothing that some good 'ol vanilla cupcake batter could not handle.

So here they are! They'll be a perfect way to bring in the summah summah time too!

Strawberry Cupcakes

Ingredients
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter (at room temperature always)
1 large egg
6 ounces Dannon® All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced

Strawberry Frosting
1 stick butter, at room temperature
1 cup powdered sugar
2 fresh strawberries, about 2 Tbsp. mashed

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth.

2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.

3. Divide the mixture equally between the 12 paper-lined cupcake cups or mini cupcake cups (makes about 36 minis!) To portion them out perfectly for minis, I used a 1/2 tbsp measure spoon (like the pretty one pictured that my dear friend gave me for christmas!) 

4. Bake for 20-25 minutes or until cake tester comes out clean. (tip: unlike most cupcake batters, this one is really sticky, so be sure the toothpick is really dry! don't worry, they will moisten up over the next few hours because that's just how yogurt batter works!)

5. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. (tip: drain out any strawberry juice if you can, since this makes the frosting much too watery! i learned this the hard way!) Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula (or make into buttercream flowers, as pictures :)).

6. As always - transfer - to your mouth. :)


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