Friday, July 8, 2011
I made blueberry cupcakes last year, so this year, with plenty of fresh strawberries in the house, I thought, why not strawberry? Everyone loves cupcakes, not to mention that they're easy to make impressive-looking -- I got plenty of compliments on these beauties, not to mention the yummy taste.
Let me just say, though, that for those who aren't big on frosting, you may not like these, 'cause with these, the frosting really makes them. The cake is faintly strawberry, just a bare hint, but the frosting is bright and berrylicious. Also, one caveat: This recipe is written to only yield a dozen. I doubled it when I made it, 'cause honestly, who makes only a dozen cupcakes?
From Sprinkles Cupcakes via Martha Stewart
Around 2/3 c strawberries
1 1/2 c flour
1 tsp baking powder
1/4 tsp coarse salt
1/4 c whole milk
1 tsp vanilla
1/2 c butter, softened
1 c sugar
1 egg and 2 egg whites
About 1/2 c strawberries
1 c butter, softened slightly
Pinch of salt
3 1/2 c confectioners' sugar
1/2 tsp vanilla
1. Preheat the oven to 350 degrees and line your cupcake pan with cupcake papers.
2. Puree the 2/3 cup of strawberries; you'll need 1/3 cup of puree.
3. In a bowl, whisk together the flour, baking powder and salt.
4. In another bowl, mix together the strawberry, milk and vanilla.
5. In a large bowl, beat the butter until light and fluffy, then beat in the sugar. Beat in the egg and egg whites just until blended.
6. Beat in half of the flour mixture, then the strawberry mixture, then the rest of the flour mixture, just until combined.
7. Pour evenly into the cupcake tin. Bake for about 22 minutes, until a toothpick comes out clean.
8. Cool cupcakes in the pan on a wire rack.
9. Puree the 1/2 cup of strawberries.
10. Beat together the butter and salt, then add the vanilla and 3 tablespoons of strawberry puree. Then, beat in the confectioners' sugar.
11. Frost cupcakes and serve.