And then I made them as cupcakes, because everybody loves a cupcake. And I actually think they work better as cupcakes, because the frosting doesn't have much body to it and sometimes pours down the cake making a sloppy and not-so-perfect-looking cake.
He is 9 now and this remains his most requested birthday cake. I love that. This year was his GOLDEN birthday- turning 9 on his birthday, the 9th. (Golden birthdays are a new concept to me...I missed mine about 30 years ago). He requested... "a strawberry cake...of course"! Here's the cake.
|at Lainey's 4th birthday party|
We had these for Lucy's 3rd birthday, last year, and my sister made these adorable ballerina toppers with paper, lollipop sticks and tulle netting. Aren't they fun!?
A few years ago I made the strawberry cupcakes for a baby shower and my friend, Jessica, who was at the shower loved them and has been talking about them ever since. In fact, she has been asking me since I started this blog, when I was going to post these cupcakes. It just hasn't been the right time, I've had so many other seasonal things I've wanted to write about. But when Jessica had a baby a couple of months ago and I took a meal to her, she requested the cupcakes and I made them to celebrate the arrival of her sweet baby girl! I took photos this time so I could finally post the process!
[The cake begins with a white cake mix. Have you ever used the Cake Mix Doctor cookbook? All the recipes in the book begin with a cake mix, and are then ramped up with a bunch of other ingredients. A recipe similar to this is found in that cookbook. The author, Anne Byrn and I agree that homemade frosting is key! ]
Strawberry Cupcakes with Strawberry Cream Cheese Frosting
The Strawberry Cake
1 pkg. plain white cake mix
1 pkg. (3 ounces) strawberry gelatin
1 cup mashed strawberries (1½ cups whole berries)
1 cup canola oil
½ cup milk
4 large eggs
Place a rack in the center of the oven and preheat to 350 degrees. Lightly grease, and dust with flour, three 8-inch or two 9-inch cake pans (or line 2 muffin pans with cupcake liners).
In a large mixing bowl, place cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes. Divide batter among the pans (or muffin tins) and place in the oven.
Bake the cakes until they are light brown and a toothpick inserted in the center of the cakes comes out clean – 25-28 minutes for cake – less for cupcakes (more like 18-20 minutes). Remove from oven, place on wire racks to cool for 10 minutes, then remove from pan. Allow them to cool completely, 30 minutes more.
|Dave's favorite part...a container of leftover frosting in the fridge|
Strawberry Cream Cheese Frosting
1 pkg. (8 oz.) cream cheese, at room temperature
1 stick butter, at room temperature
4 cups (or more) confectioner’s sugar
¾ cup strawberries, mashed into ½ cup, drained well!
Combine cream cheese and butter in mixer and blend until smooth and well incorporated. Add sugar and strawberries. Blend together, on low, until fully incorporated. Increase speed to medium and blend for another minute. Add more confectioner’s sugar as needed to thicken.
Frost cooled cakes. Gobble them up!
(Actually, if you can resist, I think they taste better day 2, as the frosting and the cake have a chance to “marry”.)
A cake that can equally thrill and honor a 9 year old boy, a 3 year old girl and a new mom has got to be a winner!