…I call cupcakes babycakes when they are minis.

I haven’t made these cupcakes in almost a year but was feeling like strawberry is a good summer taste. 

“But Cora, it was 100+ degrees, why on earth did you turn the oven on?” you say… well, I broke it up. On Friday, wearing my bathing suit and apron, I made the batter.

I also made a mess. I haven’t gotten used to the stand mixer and pouring stuff and things like that. Also, I realized it’s kind of unnecessary to use the stand mixer for a batter to make only one dozen cupcakes, but I still love it. After the batter was done, I thought to myself, it’s not smart to add any more heat to the apartment (or waste energy) so I put the batter in the fridge.

It looks like a surprisingly small amount, given that it makes 3 dozen baby cupcakes. 

I then woke up very early on Saturday (because that’s what my body does) and it was thunder-storming and the temperature seemed to have dipped for a bit so I decided it was time to turn the oven on.

To make these yummy cupcakes, with a fruity surprise inside, I added 1/4 teaspoon of strawberry jam to each cupcake. Now, when I’ve made these before, full sized, the jam did an okay job at staying where it was supposed to stay. This time, for a little while, it looked like I was going to have a strawberry mess on my hands. A lot of the jam overflowed and got stuck to the pan, so I lost a couple of the babycakes along the way. However, I think I can tackle it better the next time by putting only half the batter in the cupcake liners and then add the jam and then the rest of the batter. 

Such little vanilla and strawberry monsters. The frosting covered it up just fine.