Strawberry Cupcakes with Strawberry Frosting
2/3 cup whole fresh or frozen strawberries, thawed*
1 1/2 cups all-purpose flour, sifted
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. coarse salt
1/4 cup whole milk, room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
*I used 1 cup of frozen strawberries (I let them thaw before pureeing) and it gave me 1/3 cup of puree for the batter and 2 tablespoons of puree for the frosting.
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about ⅓ cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes (mine were ready in about 19 minutes - keep an eye on them). Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Makes 12 cupcakes.
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp. pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
NOTE: Add strawberry puree gradually until you get the consistency you want for the frosting. Also make sure your butter is firm and slightly cold as stated in the recipe.
Makes enough frosting to generously frost 12 cupcakes.
Source: Sprinkles Cupcakes by way of Martha Stewart
Printed from Brenda’s Canadian Kitchen