Strawberry season is one of my favorite times of the year. I love everything about strawberries . . how they look, taste, smell. .
I gave you guys a hint that there would be a few new strawberry recipes this week! I hope these didn’t disappoint. There’s something so wonderful about baking with strawberries. They have to be one of my favorite berries to bake with.
And I chose strawberries today for a reason.
Today, I’ve partnered with KitchenAid to help promote Cook for the Cure. Susan G. Komen® and KitchenAid are uniting for the 14th year in a row to support the fight against breast cancer. The Cook for the Cure® program gives people with a passion for cooking a way to support a meaningful cause. From pink products and celebrity chef auctions to home-based fundraising events, the program raises funds and awareness for the fight against breast cancer and has raised more than $10 million over the past decade!
Isn’t that incredible?!
This year, KitchenAid is debuting a brand new pink polka dot ceramic bowl in time for Mother’s Day to raise awareness for the fight against breast cancer and celebrate this partnership. So, consider this a sneak peek! These new ceramic bowls will be available on KitchenAid.com in the late summer or early September!! So, I baked pink cupcakes today! Fresh, classic strawberry cupcakes with a fresh whipped cream topping.
Classic flavors and pretty in pink . . what more could you want? And I got to use my beautiful new ceramic bowl to honor those battling with breast cancer and to celebrate all the survivors and this wonderful program, Cook for The Cure. I hope you check it out and see how you can help support this program.
Breast Cancer is real and touches us all. If you have a story to share, I’d love to hear it. And if you are a breast cancer survivor or are currently battling breast cancer, please let me know because I’d love to hear your story.
Let’s all help spread the word! Think PINK!
I recently heard a story about a man who had stopped to help a homeless man. He wasn’t asking for money. In fact, he was just sitting outside but you could tell he had gone through hard times and needed something to eat. After seeing so many people pass him by and never bothering to give him a single look, the man was so surprised to have someone actually stop and say hello. After chatting for a few minutes and asking the man if he needed anything and could help him out, the homeless man simply replied, “Can I shake your hand?” That’s all he wanted. To feel human, to be acknowledged by someone.
Sometimes, we go through life ignoring so many, not knowing what others are going through, not knowing what other people are struggling with. I simply challenge all of us (myself included) to take a moment and look around you. Take a moment and just say hello.
- 1⅔ cups cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon zest (or zest from 1 lemon)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- ¼ cup plain non fat yogurt
- 1 teaspoon vanilla extract
- 1½ tablespoons fresh lemon juice
- 5 drops red food coloring (optional)
- ¾ cup diced fresh strawberries
- 6 whole strawberries for topping, cut in half lengthwise
- 1 cup whipping cream or heavy cream (very cold)
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees. Using a large mixing bowl, sift together the cake flour, baking powder, baking soda and salt. Add in the lemon zest, mix a little and set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar until pale and fluffy (occasionally stopping and scraping down the bowl as needed).
- Add in the eggs, one at a time, mixing well after each addition. Add in the yogurt, vanilla and lemon juice and mix together again. With the mixer running on a low setting, slowly add in the flour mixture, a little at a time until all incorporated. Add the red food coloring (if using) and mix together until well blended. Using a rubber spatula, fold in the diced strawberries.
- Divide the cupcake batter among 12 paper lined muffin cups, filling each ¾ full. Bake for about 20 to 25 minutes, or until a tester inserted into the center of cupcake comes out clean. Allow to cool in your muffin tin for at least 10 minutes before transferring to a wire rack. Let cool completely before topping with the fresh whipped cream.
- Using your stand mixer fitted with the whisk attachment, pour cold heavy cream into the bowl and add the vanilla. Mix on medium speed for about 6 to 8 minutes, or until you see firm peaks. Transfer whipped cream to a piping bag fitted with a tip and pipe whipped cream onto the cooled cupcakes. Top with half a strawberry and enjoy!
Cupcake recipe adapted from Cooking Classy.
Disclosure: This is not a sponsored post. I am honored to support KitchenAid and Cook For The Cure and to help spread the word about this wonderful cause and program.