posted by Becky 05-06-102 9:23 PM
Strawberry Cupcakes
3/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1/2 c. coarsely broken pecan halves
2 large eggs
1/2 c. corn oil
9 or 10 oz. pkg. frozen sliced or halved sweetened strawberries, thawed but undrained
Grease and lightly flour 24 muffin cups, each 1/3 cup capacity.
On a sheet of wax paper or in a small bowl, thoroughly stir together flour, baking soda and salt; stir in sugar, then pecans.
In a large bowl, with a rotary manual or electric beater, beat eggs and oil until blended; add undrained strawberries and at lowest speed, moving beater around bowl, beat just until strawberries are partly broken up.
Add flour mixture and beat at lowest speed until batter is smooth and strawberries are in small irregular pieces. Turn into prepared cups.
Bake in a preheated 350 degrees oven until a cake tester inserted in center comes out clean, 30 minutes.
Cool 10 minutes. Remove to wire rack to cool.
Makes 24 cupcakes.