Thursday, May 20, 2010

Spring Time is Here: Strawberry Cuppies


I have to admit that this was my first time having Strawberry Cupcakes, which is pretty surprising considering how much I love Strawberries. This recipe is courtesy of Sprinkle's Cupcake's which is one of my favorite little cupcake shops in town. These were absolutely delicious, and this recipe is definitely a keeper. The taste reminds me somewhat of a grown up Strawberry Shortcake. My only gripe was that the frosting was a bit too soft for me to properly dispense from my pastry bag; I suppose next time I will add a scant 1/4 teaspoon of Cream of Tartar to thicken it up a bit.

Sprinkles Strawberry Cupcake
Recipe Ingredients:
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon 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
 
Directions:
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 1/3 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, 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. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.


Icing Ingredients:
Makes enough for 1 dozen 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 teaspoon pure vanilla extract

Directions:
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 overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

 




13 comments:

  1. Ummm. Those look so yummy! I'm a big fan of baking but most of the time I use the boxes. I definitely want to try this.

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  2. Can't wait to try this recipe

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  3. I really have got to try these! I live in the south and have access to fresh strawberries. Thanks, fellow foodie, for posting the recipe and giving me the idea to try these. They look delicious!

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  4. Now...your dishes always look so delish, but this one I AM TRYING THIS WEEKEND!

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  5. I've never had a strawberry cupcake now that you mention it. Looks so delicious.

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  6. @Anna G; Thank you! You should definitely try these...they are just as easy as making something from the box.

    @Yaluvsme; I think you will love these. They are such a refreshing change from the regular "yellow", "chocolate", or "red velvet" cupcake!

    @Califa's Lap; Lucky you!!! Thank you, they were delicious, but will be even better w/fresh Strawberries!

    @Jenn Thank You!!

    @Shakira C; Thank you!! Please do, hope you like them!

    @Hell Notes for Beauty; It was goooodddd :-)

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  7. This looks yummy!!! I want to make this today but as a cake because I don't have muffin pans!!! Do you have any suggestions for conversion!!!!

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  8. @Shanelle, I would suggest doubling the recipe, and using two 8inch cake pans! If you make this recipe as-is [without doubling], you will only have enough for one 8" cake pan.

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  9. Courtney said...

    I tried these last night and they came out very good. The cupcake is moist and not too sweet. The icing gave it the right amount of sweetness. You were right about the icing not being stiff enough. I brought the rest to work and everyone said they were great. I think that I might try this as a cake as well. Thanks for the recipe. I'm also going to try the Chicken Florentine recipe soon!

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  10. @Courtney; THANK YOU! And what was up with the frosting? Glad it wasn't just me; add a smidgen of cream of tartar next time. Glad you enjoyed!

    You will love the C.F recipe!

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  11. Hi! YUM. Thank you for posting! I tried these last night and they were PERFECT. Even the icing came out well and wasn't runny. I guess I never measure according to the recipe. I think I'm going to try to make a vegan version and somehow incorporate lemon into the icing for variation.

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  12. @Andrea; YAY!! I am glad they were tasty, if you do make a vegan version [complete with lemon in the frosting], please share! I would love to try a variation of the recipe!

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