When I was in high school and college, I worked at an Italian family restaurant. It was very homey, decorated for every holiday, and served really good food. It was red sauce galore, pizza, great steaks, pepperoni on the salad, and one of the best sandwiches in the world – The Sausage Special. Made on garlic bread with green chiles and just a touch of that sauce, it made me ever so happy. Whenever I visit my parents, a visit must be made to indulge.
It was the eighties, and there was lots of drama at the restaurant, not to mention make-up, big hair, big clothes, and personalities to match, save one. The sister of the owner, Aunt Liz, was a hostess on one of the shifts I worked. I loved her. She was soft spoken and kind, beautiful without a stitch of make up, had great style, close cropped hair, and made this awesome strawberry cake. She brought it in a 13×9 pan with a metal lid that slid across the top, like the lip gloss that I loved. To be honest, the cake could have been pretty average, and I may still have liked it, just for the sake of the container. I am that kind of person. But, it wasn’t just the tin, the cake was gorgeous and delicious. So strawberry! So summer!
I got the recipe from her but never made it, but it has been on my mind lately. The memories of it have been clearer. So yesterday, when I got an awesome deal on organic strawberries (three pounds for two dollars!) I made these cupcakes in homage to her. They aren’t Aunt Liz’s recipe – hers were the frozen in syrup kind – but boy oh boy are they delicious and cute as a button. We shared them with the neighbors, but mum’s the word if you want to eat them all yourself. You just might.
Adapted from 1 Mix, 100 Muffins, by Susanna Tee
Strawberry Cupcakes
1 cup flour
1 cup whole wheat flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup sugar
2 eggs
1 cup milk
6 tablespoons sunflower or other mild oil
1 teaspoon vanilla
1 cup strawberries, hulled
Preheat the oven to 400. Grease or line a 12 cup muffin pan. Sift the flour, baking powder, sugar, and salt, in a large bowl. Puree the eggs, milk, oil, vanilla, and strawberries (I used a large measuring cup and my trusty hand blender). Pour over the dry ingredients, and stir gently until just combined. Do not overmix.
Spoon the batter into the prepared pan. Bake for about 20 minutes, or until well risen, golden brown, and firm to the touch. Allow to cool for five minutes in the pan before transferring to a wire rack to cool completely.
Strawberry Frosting
1/4 cup strawberries, hulled
4 tablespoons butter, slightly softened
1/4 cup shortening
pinch salt
1 1/2 – 2 cups powdered sugar
1 teaspoon vanilla
Puree the strawberries (again, the hand blender in a measuring cup – or mash with a fork), set aside. Beat together the butter, shortening, and salt, until light and fluffy. Reduce mixer speed and slowly add 1 1/2 cups powdered sugar, beat until combined. Add the strawberry puree and mix just until blended. You may need the extra 1/2 cup of powdered sugar here, if the frosting is too wet.
Frost your cooled cupcakes and top with strawberry halves, if you like.
Enjoy!
