Sweet in Pink!

4:21:00 PM

Aren't these pretty, love my mom's pink daisies!!

October is Breast Cancer Awareness Month and this weekend here in St. Petersburg was the Susan G. Komen 3-Day for the Cure. This walk is dedicated to breast cancer research, each day the participants walking 20 miles each day for a total of 60 miles. Morgan's mom, who is still in recovery from breast cancer has a good friend walking in her name. After her final 20 miles today we will be celebrating back at her house with a special dinner. Not only will this be a celebration of her finishing the walk but also for Therese being completely done with her chemotherapy and now into her final stages of recovery.

I am in the process now of making some special strawberry cupcakes for the festivities! The recipe for these delicious cupcakes comes from Candace Nelson of Sprinkles Cupcakes:

Strawberry Cupcakes

Makes 1 dozen
  • 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
Read more at Marthastewart.com: Sprinkles' Strawberry Cupcakes - Martha Stewart Recipes 
These are perfect to use if you don't have a muffin pan!


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

  • 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.

  • 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.

  • 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. If you don't have an electric mixer, using a whisk or a hand held electric mixer will work!

  • 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.

  • 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

  • Use an ice cream scooper to make sure that all of the cupcakes have the same amount of batter

    Mmmmm these look yummy!!

    Strawberry Icing:
    Makes enough for 1 dozen cupcakes
    • 1/2 cup whole frozen strawberries, thawed
    • 1 cup (2 sticks) unsalted butter, firm and slightly cold
    • Pinch of coarse salt
    • 3 1/2 cups confectioners' sugar, sifted
    • 1/2 teaspoon pure vanilla extract


    1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
    Read more at Marthastewart.com: Sprinkles' Strawberry Frosting - Martha Stewart Recipes 

    Mmmmm, don't these look amazing?!?! Can't wait to share them with everyone at the party!

     HAPPY HALLOWEEN EVERYBODY!!! Hope you all have a spooktacular night!! :)

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