Here in California, it’s the beginning of strawberry season, and we’re starting to see berries from around the state appear in local supermarkets. I’m especially excited because here in the SF Bay Area we have Swanton Berry Farms, one of the only union and organic places in the U.S. And, they have an “honor system” at their store where they trust you to pay what you owe. How great is that?
Anyway, in honor of the beginning of strawberry season, strawberry cupcakes for Robin’s birthday. Robin is a great friend. During the day, he’s Organizing Director for Change.org (and by night he’s part of my “gourmet dinner night.“). These ended up being pretty sweet because they have strawberry jam on the inside as well as jam mixed in to the frosting. In retrospect, I’d probably use pureed strawberries for the frosting instead of jam, so it wouldn’t be so sweet. I also tested a new cake recipe, that had great flavor but was heavier and more dense than normal. My friend Lisa really loved it, and I can see it working really well with some flavor combinations.
As always, an alternate photo is here.