I have a hard time believing it’s the end of July.
Here in Myrtle Beach they have Christmas stores opened year round.
I think I’m old fashion or simply old, but I just don’t understand why the rush.
Although I can not wait to start baking some Christmas cookies I plan on enjoying summer’s fresh fruit and veggies as long as I can.
I made these cupcakes a couple of weeks ago after our last trip to the local farmer before the strawberry season came to an end.
I wanted to use fresh strawberries to make some treats for the kids at the play-ground but we kept postponing the play-date until I was left with only a couple of fresh strawberries.
But, not to worry, I had some strawberry jam on hand. It’s not like it was the first time I’d use strawberry jam in my baking. You probably remember the Chocolate Strawberry Bars Recipe I shared last month.
If you don’t have strawberries, you can use other fruit. The selection of jam is endless. Cherry, blueberry, mango, peach, figs to name just a few.
All pair well with chocolate and mascarpone cheese frosting.
No matter what fruit you choose, make a batch of these cupcakes and enjoy them with your loved one(s).
Sending love your way,
You may also like:
Strawberry Cupcakes with Strawberry Cream Cheese Frosting from Lemons and Anchovies
Strawberry Cupcakes with Fresh Strawberry Frosting from Eat, Live, Run
Strawberry Cupcakes from Annie’s Eats
Fresh Strawberry Cupcakes with Fresh Strawberry Frosting from An Edible Mosaic
Linking it to Tidy Mom’s Loving It round-up:)