yesterday was gloomy and today isn’t much better. only little bits of blue sky peeking out from behind some seriously grey clouds. and, the boys are cranky. so, what could be better for a house with a Case of the Mondays (that continued into tuesday) than another Cake of the Mondays?
christopher and i had gotten a giant box of strawberries from costco last week and some weren’t looking so great anymore and i needed to do something with them before i had to toss them out. so, i cut up about two cups of strawberries, added a tablespoon of sugar and a tablespoon of lemon juice and smashed them up with my potato masher. then i mixed up a quick batch of Bisquick® Velvet Crumb Cake.
this is my favorite easy cake recipe. i use it as the base for my strawberry shortcake, raisin cupcakes and just about any other simple white cake i need. it’s a little heavier than a normal cake but not quite like a pound cake. i also never have made the coconut topping in the original recipe. i always just make the cake part! and just in case you are wondering, this is not a sponsored post. i just really like this recipe and i use Bisquick® pretty often from pancakes to muffins.
i lined two cupcake tins with papers (i got 21 cupcakes out of this recipe, but you could fill the cups with more batter and get about 16 cupcakes) and preheated the oven to 350°. i zested one lemon and juiced it. i used 1/2 cup of lemon juice in place of the water/milk in the recipe because i wanted a nice, zippy lemon flavor.
then i mixed all the ingredients together. it is kind of lumpy and a little thick, so don’t worry. then i took about 1 1/2 cups of the strawberry mash (reserve 1/2 cup for the frosting) and gently folded it into the batter. this makes the batter way thinner than the recipe usually is, but that’s ok. also, because of the lemon juice, your cakes won’t rise as much. i didn’t care about this and sometimes, i like a denser (is that a word?) cake anyway.
i used our good ol’ ice cream scooper to measure out batter into each cupcake liner. bake for 15 minutes on two shelves in the middle of the oven and then rotate the tins. bake for another 15 minutes. baking times can vary and because this recipe is a little runnier with the strawberries in it, you may need to bake a bit longer. i needed to let mine bake for an extra 10 minutes.
once the cupcakes are done baking (when a toothpick comes out clean,) cool on a cooling rack, completely. i had a hard time figuring out what to frost these with, but finally decided on a simple strawberry whipped cream frosting. whip up 1 cup heavy cream, 4 tablespoons sifted powdered sugar, and 1/2 teaspoon vanilla. when the cream is stiff and whipped, gently fold in the remainder of your strawberry mash and the lemon zest. use an offset spatula or piping bag to frost the cupcakes. store in the fridge until ready to eat.
i love the big chunks of strawberry and lemon zest in the frosting! the boys gave them two very enthusiastic thumbs up and they were a nice treat for an icky day.
such a great way to turn around a monday!