Valentine’s Day I :: Yoko Ono and John Lennon’s Strawberry Fields Cupcakes

13 Feb
Valentine’s Day has always been a difficult holiday to enjoy; not that I’m one of those sour types to spit on all the red and white garland displays at the dollar stores. I guess If I were, I’d know exactly what to do.  No, Valentine’s Day to me is neither offensive nor a reason to crap my pants with joy—just difficult to relate with, even speaking as one half of a couple myself. This year however, I’ve put my finger on the one thing it’s been missing all along. Every other holiday of the year invites all kinds of indulging, baking, and marathon meals. Valentine’s Day just lacks that same amount of good food; and I’m not talking plastic sprinkles and boxed chocolate here, but food made from the heart . So with these series of carefully chosen recipes inspired by some of Cupid’s best handiwork, I wish you a loving and delicious February 14th.
Yoko Ono and John Lennon’s Strawberry Fields Cupcakes


I know Yoko Ono gets a bad rap for being a controversial person and for breaking up the Beatles and all but hardly a person could deny her relationship with John Lennon was an ardent and sexy one. I love these cupcakes for their fragrant strawberry scent, my kitchen smells just like a strawberry field I’ve not yet witnessed. I also imagine these should be shared in the nude, at various points of the day whilst loafing in bed.  


Cupcakes:
  • ½ c. butter, unsalted
  • 1 1/3 cup all purpose flour, sifted
  • 2/3 c. fresh or thawed frozen strawberries
  • ¼ c. milk, preferably at least 2%
  • 1 large egg, room temperature
  • 1 egg white
  • 1 c. sugar
  • 1 tsp. baking powder
  • 1tsp vanilla extract
  • ½ tsp. lemon zest
  • ¼ tsp. salt
Frosting:
  • 8 oz. cream cheese, chilled
  • 2 c. icing sugar
  • 2 tbsp. strawberry puree
  • 2 tbsp. vanilla extract
  • 5 tbsp. butter, room temperature
Cupcake directions: preheat oven to 350 F. In food processor, puree strawberries until consistency is smooth. Cream butter with sugar until fluffy and combine egg and egg white, vanilla, lemon zest, until smooth. In separate bowl, combine milk and 1/3 cup of the strawberry puree, save rest for frosting. In another bowl, sift together flour, baking powder and salt. Beat with hand mixer flour mixture, milk mixture and butter mixture all together until a uniform consistency is achieved. Divide equally into lined muffin tins or mini-cupcake tins and bake for 15-18 minutes until tops are dry but bouncy. Cool completely before icing.
Icing directions: cream the cream cheese and butter by hand or with mixer until softened and fluffy. Slowly incorporate icing sugar and vanilla extract. Add strawberry puree last and combine until no more streaks. Use immediately or store ahead of time in refrigerator.
more coming very soon…
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