I found this Strawberry Cupcake recipe just before I got sick, and before we went out of town, so I hadn’t gotten a chance to bake them yet. The recipe is by Candace Nelson of Sprinkles Cupcakes, so I knew it would be good!
I originally found the recipe on Martha Stewart’s website, but the listed ingredients are wrong, and there was a comment that pointed me to this video on YouTube of Candace demonstrating the recipe on some talk show.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup pureed strawberries
- 1/2 cup butter
- 1 cup sugar
- 1 large egg
- 2 large egg whites
- 1. Preheat oven to 350 degrees. Fill a 12 cup cupcake pan with cupcake liners.
- 2. Whisk together flour, baking powder, baking soda and salt. Set aside.
- 3. Add vanilla and strawberry puree to milk and set aside.
- 4. In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
- 5. Slowly add egg and egg whites and mix on medium speed until blended.
- 6. With mixer on low speed, add half the flour mixture until just blended.
- 7. Add milk mixture and mix just until blended.
- 8. Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
- 9. Divide batter between 12 cupcake cups and bake for approx 20-22 minutes or until tops are just dry to the touch.
Surprisingly, I didn’t have to add extra bake time to this recipe for my silicone liners. They came out just right, however upon sampling them, I realized I made a mistake in not spraying the liners with cooking spray first.
- 2 sticks (½ lb) unsalted butter, firm but not cold
- 1/8 tsp kosher salt.
- 3 1/2 cups confectioners sugar, sifted
- 1/2 tsp pure vanilla extract
- 2 tbsp pureed strawberries
- 1. Beat butter and salt on medium speed until light and fluffy.
- 2. Reduce speed and gradually add confectioner's sugar and beat until incorporated.
- 3. Add vanilla and strawberry puree and mix until blended. Do not over mix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.
This frosting also tasted just delightful! I was nervous about there being so much butter (and I may have slightly adjusted the ratio to be more sugar to butter), but it doesn’t taste super buttery at all. Also, don’t worry about over mixing the frosting. I kept on going until it was thoroughly mixed and the consistency is just fine.
So these are delicious! Hopefully my friends who are coming over tomorrow night will enjoy them too. 🙂