I’m back! Since I wrote last week, Will and I spent the last few days in New York City acting like tourists and trying to stay warm with lots of hot coffee. Instead of heading back to work today since we were back in Chicago, I decided to take the rest of the week off and just relax at home. (Also catch up on all things blog related!)
I wanted to share these cute cupcakes with you before Easter arrives this weekend. The pretty pink color of the icing and popcorn comes from strawberries. Yep. No food dyes here! I picked up another bag of freeze dried strawberries and pureed them in a food processor to make a fine powder. I sprinkled some on a bit of Quinn maple sea salt popcorn and loved the unique flavor and adorable pink color! Taking it one step further, I made some whole wheat vanilla cupcakes, topped them with strawberry frosting, and a few kernels of pink popcorn. These would be super cute for your Easter table!
If you aren’t in the mood to make the cupcakes, you should still make up a batch of the popcorn. It would be a great, healthy snack to keep on hand over the weekend for any family who may be visiting over the holiday.Print
Add these adorable pink strawberry shortcake cupcakes with pink popcorn to your Easter treats this weekend.
- For the Cupcakes:
- 1 cup + 2 tablespoons whole wheat flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 4 tablespoons butter, softened
- 1/2 cup milk, room temperature
- For the Frosting:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 1 cup granulated sugar
- ~2 cups freeze dried strawberries
- For the Popcorn:
- 1 bag Quinn Maple and Sea Salt Popcorn (or microwave kettle corn)
- ~1 cup freeze dried strawberries
- Preheat the oven to 350 degrees Fahrenheit.
- Line a cupcake pan with 12 paper or foil liners and set aside.
- Whisk the flour, baking powder, and baking soda together in a small bowl and set aside.
- Blend the eggs, sugar, and vanilla together with a stand mixer or handheld mixer until smooth and thickened.
- Add the butter and oil and mix again until smooth.
- Alternate between the flour mixture and the milk to finish adding all the ingredients, mixing well.
- Pour batter into prepared cupcake tin, filling each liner 2/3 of the way full with batter.
- Bake for 20-25 minutes or until lightly browned and toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and set aside to cool.
- To prepare the frosting, puree the freeze dried strawberries in a food processor until they resemble a fine powder. (Some bread crumb size pieces are fine.)
- In a small saucepan, combine the flour and milk. Bring to a simmer and whisk constantly as the mixture thickens. Remove from heat when mixture is thickened to brownie batter consistency. Remove from heat and set aside to cool completely. Stir in the vanilla.
- When flour/milk mixture is cooled, puree the butter, sugar, and strawberries together in a large bowl with a mixer until smooth. Add the flour/milk mixture and continue to puree until smooth and fluffy.
- Chill for about 30 minutes.
- Pipe frosting onto cooled cupcakes.
- Cook popcorn. In a large bowl toss strawberry powder over popcorn until well coated. Allow to cool and then press into the frosting on top of finished cupcakes.
- Serving Size: 1 Cupcake
- Calories: 375 kcals
- Sugar: 23 g
- Sodium: 366 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 54 mg