Remove the blossom end of the berries with a quick pull if they are nice and ripe, or
a paring knife if they don't detach easily. Rinse the berries gently, then halve, quarter
or slice them, leaving them a bit wet. Place in a bowl, sprinkle with VANILLA SUGAR. Toss
gently, cover and let stand at least 30 minutes. Toss again and serve. The strawberries
will become saucier as they stand. Just pop the covered bowl in the fridge and eat them
over the next few days on ice cream, pancakes or cereal.
These are great cupcakes-perfect for strawberries, but also nice frosted, decorated, or
even eaten plain.
Preheat oven to 375°. Grease two muffin pans or line with paper muffin cups. Cream
the butter and sugar together until light and fluffy on medium speed with an electric
mixer. Never hurry this step, as the fluffiness of the finished cake depends on it. Add
the eggs and PURE VANILLA EXTRACT and beat to combine. In a separate bowl, sift the
flour, baking powder and salt together. Alternate adding the flour mixture and the milk
to the butter mixture, blending until smooth on low speed after each addition. Fill each
tin a little more than halfway with batter, place on separate racks in preheated oven
and bake for 18-23 minutes, until puffy and lightly golden. Remove from the oven and pop
out of the pans immediately. Let cool and then serve with strawberries and whipped cream.
Prep. Time: 15 minutes
Baking time: 18-23 minutes
Yield: 24 cupcakes