Very Very Strawberry Cupcakes
This was a first attempt at strawberry cake for me and I have to say, I think it was a great success. It's the first weekend of spring and there are strawberry stands popping up all around my town. I was wanting to bake something tasty to take and share with friends and well, strawberries were on my mind. I read several recipes which used strawberry syrup, compote, or jam and a few others that called for fresh strawberries. I went for the fresh strawberries and I think they're pretty yummy. They taste quite like strawberry shortcake...buttery and bursting with strawberry goodness! I hope you enjoy them, too!
For the Cake
1 cup whole fresh strawberries
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon sea 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
1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, divided
For cake: 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, about 20 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Beat butter with an electric mixer in a bowl until light and fluffy. Add 1 cup confectioners' sugar into butter until just blended. Add 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.
This was a first attempt at strawberry cake for me and I have to say, I think it was a great success. It's the first weekend of spring and there are strawberry stands popping up all around my town. I was wanting to bake something tasty to take and share with friends and well, strawberries were on my mind. I read several recipes which used strawberry syrup, compote, or jam and a few others that called for fresh strawberries. I went for the fresh strawberries and I think they're pretty yummy. They taste quite like strawberry shortcake...buttery and bursting with strawberry goodness! I hope you enjoy them, too!
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| Very Very Strawberry Cupcakes |
1 cup whole fresh strawberries
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon sea 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
For the Frosting
1 cup fresh strawberries1 cup butter
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, divided
For cake: 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, about 20 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
For frosting:
Place strawberries in a blender; puree until smooth and transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
Place strawberries in a blender; puree until smooth and transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
Beat butter with an electric mixer in a bowl until light and fluffy. Add 1 cup confectioners' sugar into butter until just blended. Add 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.
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