Today, is all about the pink frosting, sans the dye. Just with real strawberries.
It was a combined group effort. My husband, daughter and I, made it into a big birthday production.
After all, it was my baby’s birthday. And a birthday is not a birthday without sprinkles and cupcakes. For Els-specifically, pink cupcakes.
I used a basic vanilla cake recipe, which I wasn’t ecstatic about, so I won’t bother sharing. But I’ll try my surefire mother-in-law’s recipe next time and make sure to post then. The strawberry buttercream frosting on the other hand — was stupendous! For full recipe and step by step how to, click here.
The secret is to use freeze dried strawberries and grind them up into a powder. (NO FOOD COLORING!) I used organic freeze dried strawberries. If you can’t find them you can order them here. If you look closely you can still see the seeds. It adds a little crunch that tastes yum.
(I haven’t tried it, but I’m thinking this may work with freeze dried blueberries, raspberries and mango’s too. Might give it a try next time.)
The buttercream came out nice and smooth.
And pretty. (I can go on).
Happy Birthday, little one.