A great strawberry cake recipe that I use for cupcakes. I use the cream cheese icing from this site as a topper. Top with blueberries for a 4th of July theme. Endless possibilities.
Ingredients
- 2 cups white sugar
- 1.75 cups pureed strawberries
- 0.75 cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups self-rising flour
- 3 dropss red food coloring , Optional
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners.
-
2
Beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. Add flour, mixing until just incorporated. Stir food coloring into strawberry batter until color is even. Divide batter into prepared muffin cups.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
Per serving
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