This week our CSA included:
green onions, oranges, beets, lots of strawberries, rainbow chard, and lettuce. We picked up some cherry tomatoes at the farmer’s market, as well.
I’ve never really cooked with beets. So, I look forward to the challenge. I plan on making a beet cake to ease into it, because when in doubt, add chocolate.
I’m just a few days away from running my 10k. It’s on Saturday. I’m nervous, but ready to get it over with. My body is sick of being perpetually sore and t’s getting too hot to run in the evenings after work. With that being said, I’ve been having a great time competing with myself and comparing my distances and times with each progressing week. And I’m still entirely amazed that I can run 6.2 miles. Also, I have the most supportive friends.
I stopped in the store and picked up a pack of Abita Strawberry (limited release). This is the first time I’ve seen it in stores, but I had it when we went to the Abita Brewery. I know it’s not champagne, but can I drink it with a few of the strawberries from the CSA? I bet it will be amazing.
How decadent. I made these for a New Year’s party. I was really frustrated that I couldn’t find a recipe online (most of them were made with boxed cake mix), so I sort of just made this up. They turned out pretty good.
Prep & Cook time: approximately 40 min.
Yields: 24 mini cupcakes or 12 regular cupcakes
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup butter
3 egg whites
1 whole egg
3/4 cup whole strawberries
3/4 cup pink champagne
- Preheat oven to 350 degrees.
- Puree strawberries in a blender or food processor. You should have about 1/3 cup of puree.
- In medium bowl, combine flour, baking powder, and salt. Set aside.
- In large bowl, combine sugar and butter. Mix until fluffy, about 4 minutes.
- Add the egg whites one by one into sugar mixture, then add the whole egg. Beat until creamy.
- Fold in the strawberry puree until well combined.
- Slowly add in all of the flour mixture.
-Finally, mix in the champagne and mix until smooth.
My mixture was certainly very pink.
- Fill cupcake pan with 1/2 of the batter in each slot. These things do rise.
I made mini cupcakes.
- Bake for 15 minutes. If you make regular sized cupcakes, you might need to add an additional 5 minutes.
Remove from oven and let cool before frosting.
I used this buttercream frosting recipe from Smitten Kitchen. It’s the best out there.
Enjoy your cupcakes!
 here’s a .pdf download via my instructables account.