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1 C. unbleached flour
1/2 C. vegetable oil
1 C. whole wheat pastry flour
Berries and Cream:
1 1/2 tsp. Clabber Girl Baking Powder
2 pt. strawberries
1/2 tsp. Clabber Girl Baking Soda
6 Tbsp. granulated sugar, divided
1/2 tsp. salt
zest and juice of one lemon
3 lg. eggs
1 pt. whip cream
2/3 C. granulated sugar
1 tsp. vanilla extract
Cakes:
1 C. applesauce, unsweetened
Cakes:
Preheat oven to 425° F. Prepare 2 muffin pans with oil or non-stick spray.
Whisk together the flours, baking powder, baking soda and salt. Whisk the eggs and sugar for about 2 minutes, until slightly paler in color. Make a well in the center of the dry ingredients; add the egg mixture, the applesauce and oil. Whisk together just until mixed.
Fill the prepared muffin pans just over half full. Bake at 425° F. for 14 minutes.
For the berries and cream:
Clean, stem and slice the berries about 20 minutes to 2 hours before serving. Toss with 4 tablespoons of the sugar and the juice and zest of one lemon. Let sit at room temperature-this will help release the juices of the berries for a delectable look and texture.
Whip the cream with the remaining 2 tablespoons of sugar and vanilla. Serve the cakes with the berries and whipped cream. Enjoy!
1 C. unbleached flour
1/2 C. vegetable oil
1 C. whole wheat pastry flour
Berries and Cream:
1 1/2 tsp. Clabber Girl Baking Powder
2 pt. strawberries
1/2 tsp. Clabber Girl Baking Soda
6 Tbsp. granulated sugar, divided
1/2 tsp. salt
zest and juice of one lemon
3 lg. eggs
1 pt. whip cream
2/3 C. granulated sugar
1 tsp. vanilla extract
Cakes:
1 C. applesauce, unsweetened
Cakes:
Preheat oven to 425° F. Prepare 2 muffin pans with oil or non-stick spray.
Whisk together the flours, baking powder, baking soda and salt. Whisk the eggs and sugar for about 2 minutes, until slightly paler in color. Make a well in the center of the dry ingredients; add the egg mixture, the applesauce and oil. Whisk together just until mixed.
Fill the prepared muffin pans just over half full. Bake at 425° F. for 14 minutes.
For the berries and cream:
Clean, stem and slice the berries about 20 minutes to 2 hours before serving. Toss with 4 tablespoons of the sugar and the juice and zest of one lemon. Let sit at room temperature-this will help release the juices of the berries for a delectable look and texture.
Whip the cream with the remaining 2 tablespoons of sugar and vanilla. Serve the cakes with the berries and whipped cream. Enjoy!