Monday, September 13, 2010

Another Favorite This Summer

Another favorite for me this summer was strawberries.  I am a huge strawberry fan and this year they seemed to be superior (I am eating some right now).  

A few weeks ago, we had dinner plans in the evening with friends.  I had an abundance of strawberries so I thought instead of wine it would be fun to bring something unexpected for dessert.  I looked online to see what I could make with the ingredients I had and when I found this recipe, I knew in an instant that was what it was going to be.   

Cupcakes seem to be the in thing right now and while I do enjoy them, I still prefer a regular piece of cake.  But cupcakes are cute, fun and more informal than cake, so they are the perfect thing to bring to a casual affair.  I will post the recipe as it is written, but I did make changes to the icing.  I could not fathom using 2 full sticks of butter, so I started with 1/2 stick and added more as I went along until it was to my liking.  Overall, I  probably used 1 stick total for the icing.  They were so good and easy to make, I made them a week later for another event!

Sprinkles Strawberry Cupcakes
Makes 1 dozen

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

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.

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

1.  Place strawberries in the bowl of a small food processor; process until pureed. 
2.  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.
3.  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.   


  1. That cupcake looks so sweet. I saw an episode of Martha Stewart where they were making these. You've done a great job.
    *kisses* HH

  2. HH - They are so good! Thanks for visiting :)