Sunday, January 17, 2010

Strawberry Cupcakes

I love cupcakes and I am obsessed with strawberries so it's no surprise that we have a lot of recipes for both items. Here is a fantastic recipe for Sprinkle's Strawberry Cupcakes taken off of Martha Stewart's website. We took the recipe and made a few changes in the process to make a delicious but light cupcake.

Here's the recipe:

1 C Strawberries (fresh or frozen)
1 1/2 C Flour (sifted)
1 tsp Baking powder
1/4 tsp Coarse salt
1/4 C Milk (room temperature)
1 tsp Pure vanilla extract
1/2 C unsalted butter (room temperature)
1 C sugar
1 large egg (room temperature)
2 large egg whites (room temperature & whipped)

Pre-heat to 350 degrees. Line your muffin pan with cupcake liners.

Place strawberries in a magic bullet or food processor. Puree. Here's where we changed things a bit. Place the puree into a saucepan and heat on low for 15-20 minutes, stirring frequently. The goal is still thicken the strawberry puree. (Of course you can skip this part but I would do it. It really helps bring out the strawberry flavors) Take 1/3 cup of the puree and put aside, you will also need to save 3TBS for the frosting.

In a medium bowl, sift the flour then mix in the baking powder and salt. In a separate bowl mix the 1/3 cup strawberry puree, milk and vanilla. Here is where we added an extra step, in a third bowl beat the egg whites until they form stiff peaks.

In the mixer cream the butter on med-high until it is light and fluffy, then gradual add the sugar beat until light and fluffy again. Then add the whole egg and mix well. Turn the mixer down to low speed and add half of the flour mixture and mix until it is just blended, don't overmix it. Then add the strawberry mixture and blend just until mixed. Follow by adding the rest of the flour mixture and blend together.

Now comes the fun part, add the stiff eat whites and gently fold them (by hand) into the batter being careful not beat it or over-mix it.

Pour the batter into prepared muffin tin, they should all be about 2/3 full, and bake them for 18-22min until the cupcakes are firm the touch and a toothpick in the center comes out clean.

Allow the cupcakes to cool in the tin for a few minutes, then remove them from the tin and cool on a wire rack.
Strawberry Frosting:
1 cup butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups powdered sugar
, sifted
1/2 tsp vanilla

3TBS strawberry puree

Whip the butter and salt until light and fluffy. Then sift in the powdered sugar and beat until mixed. Add the strawberries and vanilla and stir just until mixed.

Once the cupcakes have completely cooled, top each one with a generous dollop of frosting.

Your cupcakes are ready to be eaten! You can add strawberries to the top of the cupcake or leave them plain. If you're making this treat for Valentines, you can even try cutting them into hearts as seen in the Strawberry Shortcake recipe.

Our first time making these cupcakes we were like, "Wow, these are amazing!!" No lie! The cupcake is sweet but not overpowering. I heart the lightness of the cupcake and the fresh taste of strawberries in the frosting. these are perfect for all occasions. Enjoy!


KimWar said...

LOOOOOOOVE those cupcakes, you guys are genious!

Kerianne said...

oh yummm.

Well, Dear I heart food and so can you,

Next Tuesday I have dinner group. This group will probably be the first time I have ocoked for more than 3 people in a few too many years. I don't cook. I have three concerns, simple, tasty, and cost effective. I will be cooking for 12. I don't need dessert, but I do need a meal that I dont have to buy tons of extra ingredients for... any ideas?