Ingredients

The following ingredients have 12 Servings
  • 2 sticks unsalted butter (softened)
  • 1 ¾ cups raw sugar
  • 4 large eggs
  • 1 cup whole milk
  • 1 tbsp pure vanilla extract
  • 1 vanilla bean (seeds scraped out)
  • 2 3/4 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 2 cups strawberries (sliced vertically)

Instruction

  • Preheat oven to 350. Grease cupcake tins. Sprinkle a teaspoon of brown sugar into the bottom of each cup, then arrange 4-5 strawberry slices on top. Reserve extra berries and sugar.
  • In a large bowl, cream butter and raw sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix together flour, baking powder, and salt in a small bowl. In another, whisk together milk and both vanillas. (I just use a liquid measuring cup.)
  • Alternate adding flour and milk mixtures to the large bowl, starting and ending with the flour. Make sure everything is well combined, but don't overmix.
  • Divide batter equally between cupcake wells. Bake for 20-30 minutes, or until a toothpick inserted in center is clean. Cool for 5-10 minutes, then invert onto a cookie sheet. Carefully replace any strawberries that didn't stick to the cakes.
  • While cakes are baking, cook the reserved berries and brown sugar over medium-low heat, until thick and jam-like.
  • Cut the rounded tops off the cakes so each cake can sit flat. Add a spoonful of the cooked berries to the top of each cake and serve.