I interrupt Independence Month to bring you a....
Strawberry upside down cupcake with an orange butter cream filling
It’s been a long time since I have used strawberries to make
a dessert, years actually. I tend to order strawberry desserts from restaurants
but never actually make them. Interestingly enough they are one of the easiest
to find in the grocery store, always stocked. Yet still, I tend to go for
blue berries and apples. So today I am proud to say no blueberries were harmed
in the making of this dessert.
The strawberry sauce is heavenly. Not to
mention the orange butter cream. I have every intention of making myself a
lemon orange cake using this very same butter-cream.
Once you bite into it, you first get the sweetness from the
topping, then the moist creamy cake and a lovely citrus flavor is left on your
palette from the butter cream. It’s loaded with orange zest, for a really
natural and intense orange flavor.
For all the strawberry lovers out there, this is a great
dessert. If you want to try out this cupcake check out the recipe here on my +Yummly guest blogger post:
I love the idea of combining two fruit flavors into one
dessert. And since we are still in independence month, let’s add a Jamaican
twist to this recipe.
There are so many fruits that can be utilized. For the sweet
topping we could go with Julie mango’s, otaheite apple’s, I would even try
jack-fruit! And for the butter cream, why not use passion fruit, banana’s or tangerine?
So many wonderful choices, what will you experiment with?
Xoxo Greedygirl
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