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A delightful cupcake

This delicious cupcake uses real strawberries in the cake and a strawberry juice simple syrup in the icing. It's delicious and a joy to look at.

‘This is a heaven cupcake.’

Marcy Springer, Los Angeles Times Sunday night A1 editor

I love to bake and get especially excited when I have a new recipe that I am inspired by. A friend said that one of the best desserts that his mom makes is this strawberry cake that I modified into a cupcake. He warned me that the icing could be a little tricky.

Just the thing to say to make me want to master it! However, I did heed his warning and cooled down the strawberry simple syrup until it was barely warm. Then I folded it into the egg whites that I had whipped until they tripled in size. The result was a light, airy dream of an icing.

I am so glad I gave it a whirl. It was worth every bit of effort that went into it.

I brought in my version of his grandmother’s recipe to work. It happened to be the birthday of friend and Times’ graphic artist Matt Moody on Sunday so this was my way of wishing him a happy day.

People loved them and they went pretty fast. The reaction I enjoyed the most was from web copy editor Jennifer Martin who asked what I was doing at the Times if I could bake like that. That made me feel great! This was before she had even tasted the cupcake. She tried one and was even more effusive with her praise.

Want to make them yourself? Click here for recipe.