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Organic Strawberry Cupcakes

 
One serving costs about $0.28

$0.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 mother's day,vegetarian,lacto ovo vegetarian dessert American
spoonacular Score:10%

Spoonacular Score: 10%

 

Organic Strawberry Cupcakes takes about around 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 12 and costs 28 cents per serving. One serving contains 204 calories, 3g of protein, and 8g of fat. 1 person found this recipe to be yummy and satisfying. It is brought to you by Foodista. Mother's Day will be even more special with this recipe. A mixture of egg whites, baking powder, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Not a lot of people really liked this American dish. It works well as a dessert. Overall, this recipe earns an improvable spoonacular score of 8%. If you like this recipe, you might also like recipes such as Organic Cupcakes, Organic Whole Wheat Vanilla Cupcakes, and 4th of July Organic Whole Wheat Cupcakes.

Cupcakes can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.67 cups
0.67 cups whole fresh strawberries
whole fresh strawberries
0.25 cups
0.25 cups milk
milk
1 tsp
1 tsp vanilla
vanilla
1.5 cups
1.5 cups white flour
white flour
1 tsp
1 tsp baking powder
baking powder
0.25 tsps
0.25 tsps salt
salt
0.5 cups
0.5 cups unsalted butter
unsalted butter
1 cup
1 cup white sugar
white sugar
1
1  egg
egg
2
2  egg whites
egg whites
0.67 cups whole fresh strawberries
0.67 cups
whole fresh strawberries
0.25 cups milk
0.25 cups
milk
1 tsp vanilla
1 tsp
vanilla
1.5 cups white flour
1.5 cups
white flour
1 tsp baking powder
1 tsp
baking powder
0.25 tsps salt
0.25 tsps
salt
0.5 cups unsalted butter
0.5 cups
unsalted butter
1 cup white sugar
1 cup
white sugar
1  egg
1
egg
2  egg whites
2
egg whites

Equipment

muffin liners
muffin liners
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven
muffin liners
muffin liners
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven


Instructions

Preheat the oven to 350 degrees fahrenheit and line a cupcake pan with cupcake liners. Quarter the strawberries and puree until smooth. Measure 1/3 puree and set aside any extra to use for frosting. Mix the 1/3 cup strawberry puree, milk and vanilla. In a medium bowl whisk together the flour, baking powder, and salt. Set aside. In a large bowl cream the butter until light and fluffy. Continue to mix while slowly adding the sugar. Mix in the egg until just barely incorporated, then add the egg whites 1 at a time until just mixed in. In a few alternating parts, starting and ending with the flour mixture, mix in the flour mixture and strawberry mixture. Spoon the batter into the cupcake pans and bake 20 - 25 minutes, rotating the pans 180 degrees during baking. The cupcakes are done when a toothpick comes out clean after inserting into the middle of the cupcake. Cool 5-10 minutes in the pan then cool completely on a wire rack. Once completely cool to the touch frost the cupcakes with the fresh strawberry frosting.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.28
Ingredient
⅔ cups whole fresh strawberries
¼ cups milk
1 teaspoon vanilla
1.5 cups white flour
1 teaspoon baking powder
½ cups unsalted butter
1 cup white sugar
1 egg
2 egg whites
Price
$0.86
$0.08
$0.31
$0.25
$0.04
$0.97
$0.28
$0.24
$0.36
$3.39

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

Disclaimer

Nutritional Information

Quickview
204 Calories
2g Protein
8g Total Fat
29g Carbs
1% Health Score
Limit These
Calories
204
10%

Fat
8g
13%

  Saturated Fat
5g
32%

Carbohydrates
29g
10%

  Sugar
17g
19%

Cholesterol
34mg
11%

Sodium
66mg
3%

Get Enough Of These
Protein
2g
6%

Selenium
7µg
11%

Vitamin B1
0.13mg
9%

Folate
32µg
8%

Vitamin B2
0.13mg
8%

Manganese
0.14mg
7%

Phosphorus
61mg
6%

Vitamin C
4mg
6%

Vitamin A
265IU
5%

Vitamin B3
0.97mg
5%

Iron
0.87mg
5%

Calcium
32mg
3%

Potassium
94mg
3%

Fiber
0.59g
2%

Vitamin E
0.29mg
2%

Vitamin D
0.28µg
2%

Vitamin B5
0.17mg
2%

Copper
0.03mg
2%

Magnesium
6mg
2%

Zinc
0.2mg
1%

Vitamin B12
0.08µg
1%

covered percent of daily need

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