We’re having a major heat wave here in San Diego. Temperatures in the 90s with no AC in our little beach house makes for some seriously sweaty days. So what do I do? Bake of course! I guess I’m a sucker for food punishment. I must say though, every sweaty second in the kitchen has been worth it because these are the BEST cupcakes I have EVER made! My second attempt at filled cupcakes, Key lime pie cupcakes, have far surpassed my strawberry shortcake cupcakes. I also think I will use this batter as the base for all future cupcakes as it turned out perfectly!!! Feast your eyes on these!
A few notes: I left out the coconut element of this because I did not have any coconut extract (although I’m sure it would be AMAZING!) I also omitted the meringue topping and chose a cream cheese frosting instead, topped with a graham cracker crumble. I used the filling technique from my strawberry shortcake cupcakes (cutting out the center) as opposed to the piping bag technique described in the recipe. I’m sure both methods work just fine.
Baby Leila is making her public debut tonight at Grandma and Grandpa’s house for the Bears vs. Packers Monday night football game. Both sets of Grandparents will be there as well as lots of friends. These cupcakes will be my date!