My son got a gift of Raddish and I have to say it was a pretty neat. The recipes where simple and he was able to make it all on his own. We learned he really enjoyed practicing frosting the cupcakes. Since being a chef is still on his career path I am always pushing for him to try all areas of the chef life and see what he gravitates too.
Overall the cupcakes are really heavy almost dense pound cake. We LOVED the frosting though!
(Adapted Raddish Kids)
1 pound strawberries
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup sugar
½ cup butter, softened
1 teaspoon vanilla
1 cup butter, softened
Preheat oven to 350 degrees F.
Line muffin tin with cupcake liners.
Cut tops away from strawberries. Finely chop into small ¼ inch pieces. Measure 1 cup, set aside.
Add flour, baking powder, and salt to medium bowl. Stir to combine and set aside.
Add sugar and ½ cup butter to a large bowl. Beat with an electric mixer until light and fluffy.
Crack eggs in a small bowl. Add eggs and vanilla to butter mixture. Beat until smooth and creamy.
Add milk and half the flour mixture. Mix, add remaining flour and mix again.
Fold in chopped strawberries, stirring gently with a spatula until just combined.
Scoop batter into muffin tins, evenly dividing among the cups until almost full.
Bake 22-25 minutes, until a toothpick inserted comes out clean. Cool 15 minutes.
Meanwhile make frosting. Beat powdered sugar, jelly, vanilla, and 1 cup butter until smooth and creamy.