Tuesday, April 10, 2012

Fresh Strawberry Cupcakes

OK, I originally thought these Chocolate Lover's might have been the best, but these strawberry ones might take the cake on the best cupcakes I've ever made.  Corey said they were and I'm leaning that way.  They were complete opposites than the ones I made the week before which were so rich and chocolaty.  These were light and fresh and sweet, but not too sweet.  I made these for my bible study girls since we had BS the night we found out we were having a girl.  The weekend before I bought both strawberries & blueberries and planned to make whichever type according to whether baby was a boy or girl.  Pink it was!!!

Fresh Strawberry Cupcakes
via How Sweet Eats
yields 14-16 cupcakes

1 cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped strawberries

Preheat oven to 350 degrees F.

Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped strawberries and beat on medium speed until the strawberries break down – about 1-2 minutes. At this point, the strawberries most likely have enough liquid that you don’t need to add any milk to the batter. If you batter seems dry and is not like typical cake batter, then add milk 1-2 tablespoons at a time, beating until incorporated.

Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until cake is set. Let cool, then frost.

Fresh Strawberry Frosting
my recipe

1 1/2 sticks of butter, softened
1 1/2 - 1 3/4 cups powdered sugar
1 tablespoon vanilla extract
1/2 cup chopped strawberries
1-2 tablespoons milk, if needed

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add powdered sugar gradually until it thickens. Add strawberries and mix on low until broken down and combined.   

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