Strawberry Conversation Heart Cupcakes
Lightly sweetened strawberry cupcakes made with real strawberry jam and hinted with lemon and vanilla.
Servings: 16 cupcakes
1. In a blender or food processor, process the freeze-dried strawberries into a fine powder. You should have 1/2 cup to 3/4. Set aside.2. Preheat oven to 350° F. Line 16 cupcake molds with foil liners.3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, sugar, vanilla, eggs, strawberry jam, and milk until combined. Add the flour, baking powder, baking soda, salt, and 4 tablespoons ground strawberry powder (from step 1). Mix until smooth and no lumps remain in the batter.5. Fill prepared cups half full. Place 1 marble or pretzel rod stick (or marble-sized foil ball) in each muffin cup between liners and muffin pan to create a heart shape. If needed, use a small piece of foil to wedge between the pretzel rod and cupcake to help better create a heart shape. See above photo for a visual. Bake 18-22 minutes, until the tops are just set. Remove and let cool.6. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until fluffy, 2 minutes. Add the powdered sugar, and 3-4 tablespoons ground strawberry powder (from step 1). Beat until mixed, then adding in the milk until combined. Spread the frosting over each cupcake. 3. To make the glaze. Whisk together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time. You want the glaze to drizzle, but be on the thicker side. Decorate each cupcake with whatever V-Day words you love! XO...was easiest for me :)