Ok...I have to admit that I have had a sweet tooth lately and than when combined with watching one of my favorite shows (such as Cupcake Wars and SC Cupcakes) I am motivated to try some new cupcake recipes. This recipe came from Martha Stewart's website showcasing a recipe from no other than the Sprinkles founder and queen herself, Candace Nelson.Strawberries are so fresh, sweet and in season right now. This is a delicious cupcake recipe. Just buy an extra container of strawberries and you have just enough for the cake and frosting.
I also found these adorable cupcake gift boxes at Michaels! We made these cupcakes not only for us to enjoy, but also to gift the Lovejoys at their lunch introducing us to their beautiful baby boy Soryn. Not like we needed any more sweetness as this little guy was too adorable for words! Enjoy this amazing recipe!
Serving Size: Makes 1 dozen standard cupcakes
Ingredients for Cupcake:
-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
Instructions for Cupcakes:
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Use an icing bag and cupcake tips to make a great design with the icing.
Frosting Ingredients:
-1/2 cup whole frozen strawberries, thawed
-1 cup (2 sticks) unsalted butter, firm and slightly cold
-3 1/2 cups confectioners' sugar, sifte
-1/2 teaspoon pure vanilla extract
Frosting Instructions:
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.
