THE BLOG
02/14/2011 10:03 am ET Updated May 25, 2011

Carbon Neutral Cupcakes with Little Cupcake Bakeshop!

Welcome Economy Bites readers and viewers! We're so happy to be back RIGHT in time for Valentines Day! Single or coupled, Valentines day is a time for love...and SWEETS! So today we're celebrating with something sugary and pink: fresh strawberry cupcakes!

Our cupcake recipe comes from Little Cupcake Bakeshop, the first and only carbon-neutral bakery in New York (SoHo to be exact). The Bakeshop is a beautiful family owned joint in a great location that serves some of the most delicious treats this side of Willy Wonka (blue velvet cupcakes? YES PLEASE!) Whenever you stop in for a cupcake, piece of pie and/or cup of coffee, you're doing the environment a big favor, PLUS you're getting a treat made from only the freshest, seasonal ingredients. That makes you feel a little better about an afternoon cupcake, right? RIGHT!

Go there now! On my last trip, I got some tasty snacks and a lesson on proper cupcake frosting technique. Take a look!

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Fresh Strawberry Cupcakes

INGREDIENTS

1 cup unsalted butter
2 cups sugar
3 eggs, beaten
2 cups finely diced fresh strawberries
1 tsp vanilla extract
1/4 cup milk
3 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Frosting
3 Tbsp softened unsalted butter.
2 1/4 cups confectioners sugar
3/4 tsp vanilla extract
2 to 3 Tbsp whole milk

PROCEDURE

-Preheat oven to 350

-In a large bowl mix butter and sugar until the mixture becomes fluffy. Once it's fluffy, then add the eggs one at a time while mixing it all together. Combine the dry ingredients in a separate bowl then add to the creamed mixture. Continue beating until batter becomes thick and everything is completely mixed.

-Pour 1/4 of a cup of batter into paper-lined muffin cups making sure to leave room for when the cupcake rise a bit and bake at 350 degrees for 25-30 min. Remove the pan from the oven and make sure to let cool for 10 minutes before removing cupcakes from pan.

-To make the frosting: mix butter and confectioners sugar in a small bowl until it becomes delightfully fluffy. Add the vanilla extract and milk. Continue to mix the frosting until it becomes smooth and delicious. Once cupcakes are cool - frost away!