Strawberry Cupcakes with Mott's Medleys

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My new favorite “sneaky” treat – all-new Mott’s Medleys Juice. The juice comes in three flavors – Apple, Grape and Tropical and sneaks two servings of fruit and veggies into every eight ounce glass.   Plus, Mott’s Medleys works well as a substitute in many of my recipes like my Sweet Strawberry Cupcakes.  And it’s the perfect way to cool down after a Sneaky Fitness workout.  You can find all-new Mott’s Medleys at your local grocery store or click Here to find it in a store near you. 

Ingredients:
·         3 eggs
·         ¾ cup Strawberry Puree (see recipe below)
·         1 cup Mott’s Medleys Apple Flavor
·         ½ cup oat bran
·         1 box yellow cake mix
·         Pink sprinkles and pink vanilla frosting, optional
 
Directions:
Preheat oven to 350 degrees and line muffin tin with pink paper muffin cups.
In the bowl of an electric mixer, place all ingredients, except sprinkles, if using. Blend at low speed for 30 seconds, then increase to medium speed for another 2 minutes. Using a spoon, mix 2 tablespoons of pink sprinkles into the batter. Pour batter into muffin tins. Bake for 19 to 21 minutes (until a toothpick inserted in the center comes out clean). Remove and cool before frosting with strawberry or vanilla frosting with pink sprinkles.

Strawberry Puree
21⁄2 cups fresh or frozen strawberries,* no syrup or sugar added
1⁄2 teaspoon lemon juice
1 to 2 tablespoons water
 
*Try to use organic strawberries, since they rank high on the “dirty dozen” list of produce most contaminated with pesticide residues.
 
Makes about 1 cup
 
Combine the strawberries, lemon juice, and 1 tablespoon of water in the bowl of a food processor and puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree. 

Strawberry Puree will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
 

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