Wednesday, July 7, 2010

Strawberry Cupcakes

Last week I made some Strawberry Cupcakes because the strawberries that are available are so delicious right now.  The recipe for these cupcakes is also from the Martha Stewart's Cupcakes book (shocking, eh?) and they came out so amazing and fresh tasting.  The recipe can also be found on her website here.

I will warn you, when it comes to 'finely chopping' enough strawberries to get 2 cups worth, it will take a significant amount of time! I thought it would be a quick job, but almost 45 minutes later I finally had enough tiny strawberry bits to mix in with my batter.  Despite the time to chop, once you bite into these cupcakes, every minute of chopping will be completely forgotten! I had a naked cupcake when they were still warm, and I melted right there on the spot.

See the beautiful strawberry bits? So good!

The Cupcake book recommends using a Strawberry Buttercream icing to top these, but I used a basic vanilla icing and it worked awesome with the cupcakes.  And then I topped it all off with rainbow nonpareils, because sprinkles really do make everything better!

This recipe makes about 30 to 34 cupcakes (for some reason, I always make less than the recipe calls for, I must like big cupcakes!)

Strawberry Cupcakes
  • 2 3/4 cups flour
  • 1/2 cup cake flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 1 1/2 tsp vanilla
  • 3 eggs
  • 1 egg white
  • 1 cup milk
  • 2 cups finely chopped fresh strawberries
  1. Line your muffin tins with paper liners, and preheat your oven to 350F
  2. Sift together the flours, baking powder, and salt in a medium mixing bowl
  3. Cream the butter, sugar, and the vanilla together until completely mixed
  4. Add the eggs and the egg white and mix until fully incorporated
  5. Add the flour mixture, alternating with the cup of milk.  Mix everything together until completely combined
  6. Mix in the chopped strawberries by hand until distributed throughout the batter
  7. Bake for 25 - 30 minutes, or until a toothpick inserted in the cupcake comes out clean and dry
Vanilla Frosting
  • 3/4 cups butter
  • 1 1/2 to 2 1/2 cups icing sugar
  • 1/2 tsp vanilla
  1. Mix the butter until smooth and creamy with an egg beater or a stand mixer
  2. Add the icing sugar in small amounts, until completely mixed and it is the desired sweetness
  3. Add the vanilla
  4. Frost cupcakes with an off-set spatula
  5. Enjoy!!

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