Strawberry Velvet Cupcakes-Very berry Delicious

Mom could you bake a Red velvet cakes was dear sons request last week.Actually he’s been after me to bake one for quite some time.I’ve been trying hard to stay off the sugar fix but the sweet tooth was victorious again.

Mmmm Strawberries…delicious just as they are on warm summer days.I’m reminded of our berry picking visits while we lived in Toronto the past seven years.Warm summer afternoons spent at these strawberry farms.Walking through expansive fields of strawberries…looking for the brightest and the ripest ones to pick.Now I have seen some fields that seem to grow strawberries on our road trips to Fujairah and Oman.Though not sure if they would welcome strawberry pickers.So ofcourse settled for some store-bought ones.

So  got down to browsing some recipes for Red Velvet cakes.There were so many versions and all looked great.However they all used Red food colouring which I’m not too fond of.I wanted to skip using the food colouring all together,when my son butted in and said”That batter hardly looks red” I’ve just added a dash and have substituted by using some pureed strawberries instead.

Had decided to bakes these cupcakes rather than the cake…

Well the results were these mouth-watering and moist as ever cupcakes.

Quite happy with the results.The strawberries  give these cupcakes a lovely colour and add to the moisture as well.Quite surprised at the use of cocoa in this recepie.Now the original cake one calls for the use of vinegar which I’ve omitted.

I’ve used a Philadelphia cream cheese for the frosting.You may use regular butter cream one if you like.Another interesting thought that came to my mind later on was to perhaps cut the cupcake at the top and put in some of the frosting….true Red Velvet Style…but these looked pretty delectable with the frosting and topped with some fresh strawberries as well.

I have adapted this from My with the strawberry puree as a substitute for the food colouring…I hope you will give these a try some time.

Thanks for stopping by…Cheers!!!


  • 1 1/2 cup All purpose flour
  • 1 1/2 tablespoons unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 3 tablespoons butter
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup strawberries(pureed)
  • 1/2 teaspoon Red food colouring
  • 1 teaspoon vanilla extract


  1. Sift all the dry ingredients together.
  2. In a separate bowl whisk the egg.
  3. Cream the butter and sugar together till light and fluffy.
  4. Start by adding the beaten egg,butter mix,buttermilk and lastly the pureed strawberries to the flour.
  5. Mix well and add the food colouring and the vanilla extract.
  6. Pour into prepared cupcake trays.
  7. Bake at 180 C for about 20 minutes.


  • 1 tub(250 gms) Philadelphia light cream cheese
  • 3 tablespoons butter
  • 5 tablespoons soft butter
  • 1 teaspoon vanilla extract

Mix the above well till well incorporated and frost over cupcakes.

Cinnamon Streusel Muffins

I would like to call them Sinful Cinnamon Muffins…They are simply amazing and oh so moist.What I love about them is the

texture which is more like a coffee cake than a muffin.

These are spiced just right.I love the crunchy streusel…especially with the addition of the chopped walnuts that give it that nice crunch.

A good tip would be to add some of the streusel in the middle of the muffin batter as well.Also the addition of honey gives it a

nice gooey texture.

These muffins are quite a hit with my family and I bake them quite often.I enjoyed baking them and hope you will give them a try


  • 2 Cups all-purpose flour
  •  3/4 cup white sugar
  •   2 teaspoons baking powder
  •   1/2 teaspoon salt
  •   1/3 cup vegetable oil
  •    1/2 cup orange juice
  •    1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  •   2 eggs


  1.  Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

  2.    In a BOWL stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. aDD the wet ingredients into the dry, and mix until just blended.

  3.  Fill the prepared muffin cups about halfway.

  4. . In a small bowl, mix together brown sugar, cinnamon, the butter,honey nad the mixed nuts to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

  5.  Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

CInnamon Streusel topping:

2 tablespoons brown sugar

3 tablespoons honey

2 tablespoons melted butter

11/2 tablespoons ground cinnamon

1/4 teaspoon vanilla

Chopped mixed nuts(walnuts and pecans)

Adapted from: All Recipes