baking | recipe

Strawberry Cupcakes

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I’ve got a yummy cupcake recipe to share with you… perfect for Valentine’s day and all through Spring & Summer when strawberries are in season.

A few weeks ago I saw this recipe on the new Martha Bakes show.

Here’s the Strawberry Cupcake recipe

  • 1 1/2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups sugar, plus more for sprinkling fruit
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • 10 ounces strawberries, hulled and cut into small dice, plus more for garnish

    Directions

    1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
    2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
    3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
    4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.

    Strawberry Meringue Buttercream Frosting

  • 4 large egg whites
  • 1 1/4 cups sugar
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
  • In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
  • Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
  • Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

    They were a light, fresh tasting cupcake… definitely went on our “make again” list.

    Technorati Tags: cupcakes,strawberry,buttercream
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    5 Comments

    1. Strawberry are really perfect for this valentines day especially when you add up some chocolates. I wished that my boyfriend will make some of this for me. LOL.

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