If you note the title of this entry, it appears I might've made a mistake when entering the name of these little desserts. The truth is, they are, in fact cupkins-something between a cupcake and muffin (I wasn't sure whether to call them mufkins or cupkins :). They have a cakey texture, but they don't have all that sweet, rich frosting on top. Instead, I dressed them up with a few sprinkles. After the first bite, I realized I wasn't even missing the frosting because the strawberries add just enough texture and light sweetness to satisfy a sweet craving without getting a sugar rush afterward. If you want a low-fat dessert, these are the perfect treat. Their light and fruity taste also makes them a satisfying after-breakfast snack. Here's the recipe:
1 1/2 cups flour
1 cup chopped strawberries
3/4 cups sugar
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1/4 cup canola oil
1/8 cup soy milk (any other milk is fine)
1/2 tsp salt
2 tsp vanilla extract
1/2 tsp cinnamon
1/8-1/4 tsp orange zest
Bake at 350 for 22-25 minutes. I don't remember the exact amount this recipe yields, but I think it was about 10-12 cupkins. It wasn't until after my husband and I inhaled the last few that I realized I didn't count how many there were to begin with :)! Hopefully you'll want to gobble them up just as fast.
1 1/2 cups flour
1 cup chopped strawberries
3/4 cups sugar
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1/4 cup canola oil
1/8 cup soy milk (any other milk is fine)
1/2 tsp salt
2 tsp vanilla extract
1/2 tsp cinnamon
1/8-1/4 tsp orange zest
Bake at 350 for 22-25 minutes. I don't remember the exact amount this recipe yields, but I think it was about 10-12 cupkins. It wasn't until after my husband and I inhaled the last few that I realized I didn't count how many there were to begin with :)! Hopefully you'll want to gobble them up just as fast.
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