Well it certainly has been an interesting 24 hours. I learned about Bin Laden’s death via Twitter…which was very odd and kind of surreal. It was on Twitter before it was on CNN! My prayers are still with all those whose lives were ruined by him, but I feel it necessary to say that I don’t condone the celebration of anyone’s death. You may feel differently (many people obviously do, as is evidenced by the block party complete with beach balls and crowd surfing that DC students erupted into after hearing the news), but I never have and never will say that I am happy another human being was murdered. I don’t care who he is or what he did. The only thing I condone is the spread of peace, love, and acceptance. I do hope that the end of this person’s life will help to continue spreading those things and not just more hate and violence.

Okay enough about politics. Besides what better way is there to spread peace, love, and acceptance than with delicious cupcakes? I think it may just be the answer to all problems. I personally would like to give Obama one of these cupcakes, as I love him very much and think he has just made our country safer and won the re-election (still not condoning the murdering thing).

Okay I really am done with the politics now. 🙂 I was inspired to make these cupcakes because I wanted us to have something cheerful to eat as we plug through this last exam on Wednesday. And I’ve been in a strawberry kind of mood.

Strawberry Pomegranate Cupcakes

• 1/4 c. butter, softened
• 1/3 c. sugar
• 1 egg
• 1/4 c. milk
• 1/3 c. pomegranate juice
• 1 T. coconut oil, melted
• 1 c. unbleached all-purpose flour
• 1 t. baking powder
• pinch of salt
• 1/2 t. vanilla extract
• 1 c. strawberries (or however much to yield 1/2 c. of puree)

-Clean and hull the strawberries and turn into a rough puree in the food processor.

-In a medium sized bowl, cream together the butter and sugar with an electric mixer until light and fluffy.

-Add in the egg and mix for about 30 seconds. Add in milk, pomegranate juice, and oil and mix just until combined.

-Add the dry ingredients and vanilla and mix until well combined. Scrape down the sides of the bowl and fold in the strawberries with a spatula until combined.

-Fill muffin pan lined with cupcake papers (should make 8 cupcakes). Bake in a 350 degree oven for 30 minutes or until lightly browned on top and a toothpick inserted in the center comes out clean.

Strawberry Cream Icing

• 1/4 c. butter, softened
• 1/4 c. pureed strawberries
• 1/2 t. vanilla extract
• 1 1/2 c. powdered sugar (or however much you need to make a stiff icing)

-Combine all ingredients with an electric mixer on medium speed. Mix for a few minutes until light and fluffy.

-Refrigerate until ready to use.

Tada!

Mmmm these were oh so good and I can’t wait to stuff my face with them while studying.

Okay I’m sitting in a Constitutional Law review session right now so I should probably go and listen to what my professor is saying…

Thanks for reading!

-Lauren