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 ¾ cups pureed strawberries
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups self-rising flour
- 3 drops red food coloring, or as needed (Optional)
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners.
Step 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.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 198 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat1g | 7% |
Cholesterol31mg | 10% |
Sodium210mg | 9% |
Total Carbohydrate30g | 11% |
Dietary Fiber1g | 3% |
Total Sugars18g | |
Protein3g | |
Vitamin C10mg | 50% |
Calcium60mg | 5% |
Iron1mg | 6% |
Potassium57mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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