INGREDIENTS
adapted from Organic and Chic
makes 24 mini cakes
2 sticks unsalted butter, softened
1 ¾ cups raw sugar
4 large eggs
1 cup whole milk
1 T vanilla extract
1 vanilla bean, seeds scraped out
2 3/4 cups whole wheat pastry flour
1 1/2 t baking powder
1/2 t salt
1 cup brown sugar
2 cups strawberries, sliced vertically
DIRECTIONS
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.
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.
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