Thursday, February 10, 2011

Strawberry Cupcakes

A while back I made cupcakes for my niece's birthday party. She is really into flamingos and pink stuff so, naturally, I had to make strawberry cupcakes!  I supplied the cupcakes and mom supplied the Hot Pink Flamingo Sprinkles! They were both darling and delicious! Perfect Combo! Enjoy.

Yields: 2 dozen regular cupcakes

7 oz (1½ cups) fresh or frozen strawberries (thawed)
375 g (1½ cups) all-purpose flour , sifted
2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk at room temperature
2 tsp pure vanilla extract
2 sticks (1 cup) unsalted butter
440 g (1 cup) sugar
2 large eggs at room temperature
4 large egg whites at room temperature

Preheat the oven to 350°. Line 24 muffin cups with cupcake liners and set aside.

Place strawberries in a small food processor and process until pureed. You should have about 1/3 cup of puree if you measured the strawberries by volume. Save any extra for the frosting.

Whisk together the flour, baking powder and salt in a medium-sized bowl. In a small bowl, mix together the milk, vanilla and strawberry puree.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until pale and fluffy. Sprinkle in the sugar and beat until fluffy. Reduce the speed to medium and slowly add the 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. You don’t want to overmix the batter.

Divide the batter evenly among the prepared muffin tins filling the cups ¾ full. Place in the oven and bake until tops spring back when lightly touched and/or a toothpick comes out clean, 18-20 minutes. Transfer the muffin tins to a wire rack and let the cupcakes cool completely in the tin before frosting.
Store in the refrigerator if not eaten immediately.

Strawberry Frosting
Yields: Enough for 2 dozen cupcakes

5 oz (1 cup) fresh frozen strawberries (thawed)
3 sticks (1½ cups) unsalted butter, firm and slightly cold
½ cup Butter flavored shortening
Pinch of salt
875 g (7 cups) confectioners' sugar (Can use less if desired for decreased sweetness)
1 tsp pure vanilla extract

Puree strawberries in a food processor. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and salt on medium speed until light and fluffy. Reduce speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree. Mix until well blended.

This recipe is very sweet as well as slightly tart from the strawberries. It is extremely flavorful and tasty! Color for both the batter and frosting are naturally pink from the strawberries!

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