Ripe Strawberries! What to do?

Yesterday we took the kids to the local Brentwood farms to pick strawberries.  Followed by our usual weekend trip to the Smith Family Farm to buy the rest of our fruits and vegetables.  At the Strawberry farm we pre-paid for 2 cardboard boxes (1 for each child).  Of course the kids filled up both boxes!  Great deal, but we now have a whole lot of SUPER ripe strawberries we can't possibly eat before they go bad!  Not to mention we bought ripe cherries, peaches and plums.  What to do with all this yummy fruit?!  Next step, start baking and creating new recipes!


I found the recipe below so I can start using those delicious strawberries the kids worked so hard to pick.  I will post pictures of my results of this recipe.  Yummm!

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes.

The Martha Stewart Show, February Winter 2008
http://www.marthastewart.com/258957/sprinkles-strawberry-cupcakes

Yield

Makes 1 dozen .Add to Shopping List

Ingredients

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Sprinkles' Strawberry Frosting

Directions

1.Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.



2.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.



3.In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.



4.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.



5.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.



6.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.