Berries and Cream Cupcakes
As much as I love fall, I can't help but want to hold to these last summer days. It has probably been one of the most beautiful BC summers I have ever witnessed, and I am just not ready for 8 months of rain yet. Yesterday I was sweating and this morning I woke up to thunder, so it is getting harder to face the reality that our evening walks on the sea wall with soon include umbrellas, boots, and strategy against sideways rain and wind. While I am itching to start baking with pumpkin, cinnamon, and all my favorite fall spices, I am going to preserve summer just a little longer...
When it comes to dessert, sometimes you can't go wrong with tried and true classics. You might be thinking, "Another strawberry recipe?" But hey, these little juicy, gems have earned their popularity. There is a reason why there are so many strawberry recipes this time of year. Today, I want to share how to turn a couple traditional flavors into a sensational little treat. I've cooked down some of summer's ripest berries into the most delicious Strawberry- Vanilla Bean Compote. Summer in a jar, in my belly, and the surprise filling (spoiler alert) in these Berries and Cream Cupcakes.
For the full recipe, head over to Hostess with the Mostess.