Today seems like a good day for some good old-fashioned black and white WTFs. Glad to know older generations did things that make you think, “HUH?!”
You know what is good? Vodka. That’s what is good. You know what else is good? Blackberries and strawberries. Today is about a collision of these good things. Mix up this martini while you make these cupcakes. Trust me…you won’t be sorry!
4 lemon quarters, cut in the middle of the flesh, down to but not through the rind
Superfine sugar (sugar in a food processor or blender for 1 minute)
1 cup of vodka
1 ounce triple sec
1 ounce fresh lemon juice
1 ounce simple syrup (equal amounts water and sugar- heat in saucepan until sugar dissolves, cool and store in jar for drink mixing)
1 ounce blackberry puree (use food processor or press berries in a bowl with spoon, strain to remove seeds)
Prepare martini glasses by rubbing the cut lemon around rims. Sprinkle the sugar in a small plate and coat the rims. Chill the glasses until serving time. Fill a martini shaker with ice and add the vodka, triple sec, lemon juice, simple syrup and blackberry puree. Shake robustly for 10 seconds and strain into glasses. Serve immediately. Duh.
Strawberry Cream Cheese Cupcakes
1 ½ cup self-rising flour
½ tsp baking powder
5 tablespoons cream cheese
7 oz strawberries
1 tsp vanilla extract
3 ½ oz butter
2/3 cup sugar
½ tsp salt
2 large eggs
Combine the self-rising flour with the baking powder and salt. Add 1 tsp salt when using unsalted butter. Cut or twist the crown off the strawberries and blend them. It should make for a little over ½ a cup. Cream the butter and sugar. Add the cream cheese, vanilla extract, and beat for a few more minutes until you end up with a smooth creamy mix.
Separate two room temp eggs – I prefer using my hands this – and add the yolks to the cream cheese mix. Beat until they’re fully submerged. Alternately add the flour and pureed strawberries, make sure you begin and end with flour. Add a pinch of salt to the eggwhites and beat them until you can draw peaks. Carefully, fold the eggs whites into the batter. Line a standard muffin tin with paper liners and fill them 2/3 of the way with batter. Bake them in a preheated oven at 350 degrees for 15 to 20 minutes. Until a toothpick stuck in the center comes out clean. Top with any kind of frosting you like.