About a year ago, I made strawberry cupcakes. I used an award-winning recipe and I joked that I should have left well enough alone. I messed up the recipe by adding some jam, which made it too moist. Did I follow the strawberry cupcake recipe this year? Nope!
- I converted it to a mutigrain cupcake.
- I used olive oil as my vegetable oil.
- I used milk and balsamic vinegar instead of buttermilk.
- I used ginger extract from Supreme Spice instead of vanilla extract.
It’s pretty much a completely different cupcake at this point.
How Were the New Multigrain Cupcakes with Strawberries?
People enjoyed the moistness and the fresh berries as well as the earthy flavor brought on by the multigrain flour. The ginger extract flavor was more noticeable in the aftertaste than the initial bite, so it was a fun surprise. I liked them, but definitely found them to be more of a breakfast cupcake than a dessert cupcake.
Groom 2.0 said he couldn’t taste the difference between the multigrain flour and the regular flour. I promised him that I would no longer place value judgements on his tasting notes, so I have no further comment about his feedback. Bride 2.0 asked to be exempted from this tasting after she told me that she didn’t like strawberries. Clearly, they won’t be picking this one.
The Multigrain Cupcake with Strawberries Recipe
As noted above, the multigrain cupcake with strawberries recipe was created by majorly modifying the strawberry cupcake recipe that originally came from the Good Morning America Weekend Edition’s Great American Cupcake Challenge.
A Note on the Strawberries in the Photo
The strawberries in the photo above are growing in our lawn. We did not plant them, they just showed up. While you may question our lawn care practices or even if those are really strawberries (I think they are, but I haven’t tried one yet), it was nice of them to show up for their photo op!