Do you like cake? If you like both of these things then you will love these cupcakes? What a great combination. Cake and strawberries. I think the strawberry chunks add a great texture and flavor to this cupcake. I could eat this cupcake for breakfast, lunch, and dinner. Seriously.
These are your wet ingredients. First you'll cream the butter, sugar, and vanilla together until it's nice and creamy.
Next you will take your dry ingredients, which you have mixed together, and alternate mixing them in your mixing bowl with the milk, pictured above. Got that? Good. Once you've mixed all of that you will carefully fold in your strawberry chunks. Mmmm...It smells divine doesn't it? Yes, it does. Then pull out that awesome scoop and fill your muffin cups.
After you've baked them they will look wonderful and perfect because you used that scoop I was telling you about with the Red Velvet Cupcakes.
Okay, not every cupcake will look perfect. See. There are a few mangled looking ones too. Those are leftovers. I used some cheap, deformed aluminum pans and they made the shape of these cupcakes all goofy.
Once the cupcakes have cooled call Kellee and have her come over to frost your cupcakes for you while you watch. :) Have you ever seen the show Cupcake Wars? Well if you haven't you should start. Candace from Sprinkles Cupcakes is a judge on this show. She has an amazing strawberry frosting recipe. Check it out below.
Not only do these cupcakes taste great but they are so pretty too! Enjoy.
Strawberry Cupcakes
Yield: 34 cupcakes
Ingredients:
For the cupcakes:
2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
2¼ cups sugar
1½ tsp. vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2½ cups finely chopped fresh strawberries*
For garnish:
Additional fresh strawberries*
Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.
In the bowl of an electric mixer, combine the butter, sugar and vanilla. Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.
Divide the batter between the paper liners, filling each about ¾-full. Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.
Yield: 34 cupcakes
Ingredients:
For the cupcakes:
2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
2¼ cups sugar
1½ tsp. vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2½ cups finely chopped fresh strawberries*
For garnish:
Additional fresh strawberries*
Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.
In the bowl of an electric mixer, combine the butter, sugar and vanilla. Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.
Divide the batter between the paper liners, filling each about ¾-full. Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.
Sprinkles Strawberry Frosting
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
1.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 over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
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
1.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 over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
*I would double this recipe for these cupcakes!
1 comment:
I made these for Elizabeth's third birthday. They were delicious! Thanks for the amazing, all-natural recipe.
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