Strawberry Lemonade Muffincakes

Okay! So after I made the Blueberry Lime Muffincakes I wanted more! I gave so many away and the SH and I were eating them each morning for breakfast - someone else was enjoying one or two while I was at rehearsal... - and now they're gone!  How do I get past this?  Search the fridge, find a new recipe and go!  There came about Strawberry Lemonade Muffincakes. I used the same recipe but substituted strawberries for blueberries and lemons for limes. 

There's the recipe! Follow it but slice enough strawberries for a heaping cup.  Try not to sample too many...another good reason to make this recipe [if you need one] you'll have the superfine sugar already, no need for another grocery trip! 

Look at those delicious colors!  I thought blueberries said summer, but lemon & strawberries say Summer with a capital 'S!'  This is what your batter should look like once you've added the strawberries.

Because this is a slightly thicker batter than you might be used to, here's what it should look like.  Use an ice cream scoop to get the batter into paper baking cups and smooth over with the back of a spoon.  For this recipe, it's okay to fill the muffincups nearly full.  

This way, they'll come out looking like this:

Cool them in the pan for about 5 minutes and then transfer to a wire rack.  Line aluminum foil under the wire rack so you can drizzle the lemon glaze over the top. 

Either place in a cake dome, tupperware or individual bags.  Make sure they are completely cooled!

These made their way to [4] people deserving of a treat break! You could be next! Enjoy!