ICE: Strawberry & Basil Cupcakes with Balsamic frosting

You've already read the whole Iron Cupcake: Earth spiel from the other post, so it's just sponsors, pictures, and recipe this time. :P

DON'T FORGET TO VOTE FOR ME ON THE 28TH OF JULY HERE: http://www.ironcupcakemilwaukee.com/, in the right hand column. Tell your friends to vote, too!

Etsy prize-pack:
A sweet cupcake ID bracelet by INSANEJELLYFISH
A delicious treat from CIRCLEMONKEY
a sweet surprise from Sweet Cuppin' Cakes Cupcakery
CAKESPY,who is now going to be doing a piece for the winner each month until further notice

Corporate prizes:
HEAD CHEFS by FIESTA PRODUCTS
HELLO CUPCAKE by Karen Tack and Alan Richardson
JESSIE STEELE APRONS
TASTE OF HOME books
a t-shirt from UPWITHCUPCAKES.COM
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers









Strawberry basil cupcakes:
3 1/4 cups of flour
1 1/4 cups of sugar
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup + 6 tbps canola oil
2 eggs
1 tsp vanilla
1 cup of sour cream
1 cup of milk (I did 1/2 cup of milk, and 1/2 cup of heavy cream)
1 cup of chopped or sliced strawberries
1/2 cup of chopped basil.


Preheat oven to 350 degrees Fahrenheit.
As per my usual methods, mix everything together. I am the queen of lazy baking. :P
If you insist, you can mix the dry stuff together, and mix the wet stuff together, THEN mix those together. ;)

Thennnn fold in the strawberries.

Fill up the cupcake tins 3/4 of the way, and bake for about 18ish minutes. (crumb test, crumb test!)

Balsamic buttercream:
Directions here
But replace the chocolate with ~1/4 cup of balsamic vinegar.

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