Page 147 - Cupcakes
P. 147
have little juice and less flavor than good local berries. If you are using juicy
berries, drain them well and use only the juice that clings to them when the
berries have been chopped for the cake and the frosting. A pinch of
cinnamon picks up the strawberry flavor in the cupcake batter.
Store these cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving.
