Last weekend, we had everyone over for second Christmas since I was away in December. We had a buffet-style lunch because it’s easier to let people pick what they like and eat at their leisure, than do a sit-down meal for eight at a table that seats four.
I decided to make these strawberry cupcakes, adapted from The Sprinkles Baking Book by Candace Nelson – a Christmas present from my grandma. If you prefer denser cupcakes then these are for you! I prefer oil-based batters because they are lighter, but the strawberry flavour and strawberry frosting won me over. When the party ended, I asked what everyone would like to take in a doggy bag and they all said “another cupcake”, so they must have been good! These cupcakes are sweet, fresh, and packed with strawberry flavour. Plus, they are pink. 🙂
1 1/2 cups all-purpose flour, sifted (using my new sifter from L)
1 tsp. baking powder
1/4 tsp. salt
3/4 cup whole hulled fresh strawberries (frozen would be too wet)
1/4 cup whole milk, room temperature
1 tsp. vanilla
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat the oven to 350F. Line a 12 hole muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a food processor (I used my NutriBullet), purée the strawberries until smooth. Transfer to a bowl and stir in the milk and vanilla. Note: Because I used my NutriBullet, I blended the strawberries, milk, and vanilla together.
Using an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy (2-3 min.). Reduce the speed to medium-low, and add the egg and egg whites one at a time, beating until creamy (1-2 min.).
Slowly add half the flour mixture, the milk mixture, then the remaining flour mixture, beating until just blended after each addition. I strongly suggest not over mixing because my batter was slightly overworked. This might be from using a hand mixer and not a stand mixer with a paddle attachment, like the original recipe.
Divide the batter evenly among the liners and bake until the tops are just dry to the touch (21-23 min.). Transfer to a wire rack and cool completely before frosting.
The original recipe makes 2 cups of frosting which, in my opinion, is way too much for 12 cupcakes. So, rather awkwardly, I made 3/4 of the recipe which made just enough to generously cover the dozen cakes.
3 tbsp. of strawberry purée (this about 3-4 strawberries blended in the NutriBullet). I added more than the original recipe and it gave a more intense strawberry flavour and colour.
3/4 cup unsalted butter, softened
2 1/2 cups icing sugar (you may need a couple tbsp. extra to get the correct consistency)
3/8 tsp. vanilla
With an electric mixer, beat the butter and salt on medium speed until light and fluffy (1-2 min.). Reduce the speed to low and add the icing sugar gradually (I did 1/2 cup at a time), and beat until creamy (1-2 min.). Add the vanilla and the strawberry purée and beat until blended. Add more strawberry purée to your taste! Don’t over blend and incorporate too much air into the frosting.
Frost as desired. I used a wide tip piping nozzle and made swirls, with red sprinkles for decoration (a gift from my uncle).