My daughter requested strawberry cupcakes for her birthday this year. Of course, I’m going to do my level best to make it happen for her!
All-purpose flourBaking powder and salt – Gives the cupcake lift.Granulated sugarUnsalted butter – Softened.Eggs – Large size eggs.Milk and vanilla extractStrawberry puree and Chopped strawberries – To give the strawberry flavor.
Unsalted and salted butter – Using both add the salt needed for the frosting.Strawberry puree – Fresh strawberry puree gives the best strawberry flavor.Powdered sugar – For volume in the buttercream.Vanilla extractSalt – If needed.
Puree the strawberries and finely chop another 1/4 cup of strawberries. Slowly add in eggs and vanilla. (Add food coloring if desired) I didn’t add any food coloring but if you want them pinker you can certainly use some. The batter was pink enough for me. In another bowl whisk the flour, baking powder, and salt together. Add into sugar mixture. Slowly add milk and stir gently. Stir in chopped strawberries. Bake for 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. This can also make a 9×13 strawberry cake. Pour reduced puree into a small bowl, then refrigerate until cool. In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white). Stop and scrape down the bowl occasionally throughout the entire mixing process. Mix in 1 cup powdered sugar (confectioners sugar), then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding an additional 1/4 cup powdered sugar if needed to reach desired consistency. Once the icing is done put it in a piping bag and decorate away. That’s the fun part, right?
