Method

Preheat oven to 350°F.  If you need to use two racks in your oven, adjust to divide the oven into thirds for even baking.

Mix together flour, baking soda, sugar and nuts in a bowl. In a separate bowl, beat together eggs, flavoring and oil until well blended. Add strawberries, and beat at slow speed of mixer until berries are partially broken.

Beat in flour mixture slowly, gradually, until smooth, but pieces of berries are still visible.

Pour batter into greased or paper-cup lined muffin tins, filling to half.

Bake in preheated 350°F oven for 30 minutes, or until they test done. Do not overbake.

Yield: 24 cupcakes.

NOTE: This recipe can be baked in a greased 9x5x3-inch loaf pan at 350°F for 1 hour, or until done. Sprinkle with powdered sugar, if desired.

Contributor: pat ciesla

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